Prep Time: 10 minutes
Marination/Cook Time: 20 minutes
Makes 4 servings
Description of Fody's Low FODMAP Steak Salad with Peaches & Blue Cheese
Steak and peaches? With balsamic vinaigrette, baby arugula and blue cheese? Yes, yes and yes! And this simple summer salad couldn’t be easier when prepared with Fody Balsamic Vinaigrette. Get it on the table in less than 45 minutes.
Fody's Low FODMAP Steak Salad with Peaches & Blue Cheese Ingredients:
- 1-pound (455 g) skirt steak, fat trimmed
- 2/3 cup (165 ml) Fody Balsamic Vinaigrette, divided
- ¼ teaspoon Fody Steak Seasoning
- 6 cups (300 g) baby arugula
- 4-ounces (115 g) thinly sliced yellow peaches (you can leave skin on; buy one large peach, or two medium-sized to make sure you have enough)
- 3-ounces (85 g) crumbled blue cheese
Directions for Fody's Low FODMAP Steak Salad with Peaches & Blue Cheese
Whisk together 6 tablespoons Fody Balsamic Vinaigrette and Fody Steak Seasoning in a non-reactive bowl. Submerge steak in the Low FODMAP steak marinade you've just created and marinate for 20 minutes.
Meanwhile prepare your grill – either propane or charcoal – creating a medium heat.
Remove steak from marinade discarding that marinade. Grill until desired doneness (about 3 to 4 minutes per side for medium-rare). Let rest for 5 minutes, then slice across the grain.
While the steak is resting, toss the arugula, peaches and blue cheese in a bowl and dress with remaining Fody Balsamic Vinaigrette (you might not use all). Toss in steak and serve your Low FODMAP salad immediately.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com