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  • Writer's pictureLiz Hoobchaak

Grilled Ribeye, Peaches and Asparagus Salad

This is one of my favorite meals to grill in the summer when I have guests over. It is a beautiful family-style platter that is sure to impress.


1 box of arugula

6 underripe peaches

2 bunches of asparagus

1/2 cup shaved Parmagiano

2 ribeye (or other cut of meat)

1 tbsp olive oil

Juice from 1 lemon

1 tsp salt

Marinade for the Meat:

1 tbsp water

1 tbsp olive oil

1 tsp sherry vinegar

1 tsp honey

1 tbsp soy sauce (I use gluten-free)

1 tsp red chili flake

5 cloves of garlic


Place all the marinade ingredients in a blender and blend until well incorporated. Place marinade and meat in a gallon size zip lock bag for minimum of 2 hours (up to 6 hours).

Dress peaches and asparagus with salt and olive oil. Grill asparagus 7-10 minutes and peaches for about 12-15 minutes. Grill meat to your preferred doneness.

To assemble, simply dress the arugula with olive oil, lemon and salt and arrange on a platter. Place grilled meat, peaches and asparagus on the platter and sprinkle with shredded Parmigiano. Enjoy!

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