Grilled Steak And Peach Salad With Creamy Blue Cheese Dressing
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt1 tbsp
Chives (minced)1 tbsp
Tarragon (chopped)2.25 cups
Extra-Virgin Olive Oil (divided)3 cup
Sour Cream2 tbsps
Red Wine Vinegar1 pinch
Cayenne PepperDirections:
1
Watch how to make this recipe
2
Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan
3
Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours
4
Turn the steak occasionally to coat both sides
5
Allow steak to come back to room temperature before grilling
6
Reserve 1/4 cup oil
7
Place a ridged grill pan over moderately high heat until very hot
8
Season the steak again and grill steak about 5 minutes per side for medium rare
9
Remove steak to a cutting board and let stand 10 minutes before cutting in slices
10
Brush the flesh of the peaches with remaining rosemary oil
11
Place cut side face down on the hot grill pan for 3 minutes
12
Turn over and grill the other side just for 1 minute to soften
13
Remove and slice peaches into wedges
14
Toss the greens and herbs together and divide among plates
15
Fan the steak slices and peach wedges on top
16
Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese
17
Season with freshly cracked black pepper and serve
18
To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan
19
Allow to steep for 8 minutes
20
Remove from heat and cool to room temperature
21
To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth
22
Fold in chives, cover, and chill until ready to serve