Grilled Steak And Peach Salad
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
42
Spice
40
Sweetness
56
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
Extra-Virgin Olive Oil3 sprigs
Rosemary450 g
Blue Cheese (crumbled)1 cup
Sour Cream1 tbsp
Lemon Juice (fresh)1 tbsp
Red Wine Vinegar2 tbsps
Chives (chopped fresh)3 tbsps
Basil (thinly sliced fresh)1 tbsp
Tarragon (chopped fresh)Directions:
1
Remove from the heat and let cool to room temperature
2
Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes
3
Pat the steak dry, season with salt and black pepper and place in a shallow glass pan
4
Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally
5
Remove from the refrigerator about 45 minutes before cooking
6
Heat a grill pan over medium-high heat until very hot
7
Season the steak with salt and black pepper and grill 5 minutes per side for medium rare
8
Remove to a cutting board and let rest 10 minutes before slicing
9
Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth
10
Fold in the chives; cover and chill until ready to serve
11
Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil
12
Heat the grill pan over medium-high heat
13
Grill the peaches, cut-side down, 3 minutes
14
Flip and grill the other side 1 minute to soften
15
Remove and slice into wedges
16
Toss the greens and herbs in a large bowl and divide among plates
17
Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese
18
Season with black pepper
19
Photograph by David Malosh