Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing

Name: Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps chiffonade basil; 227 grams crumbled blue cheese, plus 1/4 pound for garnish; 1 pinch Pinch cayenne pepper; 1 Tbsp minced chives; 2 Tbsps chopped fresh chives; 946 milliliters mesclun greens (avoid radicchio); 1 lemon, juiced; 532 milliliters extra-virgin olive oil, divided; 2 peaches, halved and pitted; 2 Tbsps red wine vinegar; 3 fresh rosemary sprigs; 4 servings Salt and freshly ground black pepper; 177 milliliters sour cream; 340 grams New York strip steak; 1 Tbsp chopped tarragon

Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing requires about 3 hours and 30 minutes from start to finish. This gluten free, primal, and דל פחמימות, recipe serves 4. One portion of this dish contains approximately 32g of protein, 50g of fat, and a total of 626 calories. It works well as an expensive main course for The Fourth Of July. Head to the store and pick up chiffonade basil, chives, salt and pepper, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Watch how to make this recipe.

Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Frying Pan

Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil.

Ingredients you will need

Rosemary

Steak

Cooking Oil

Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare.

Ingredients you will need

Steak

Equipment you will use

Grill Pan

Grill

Remove steak to a cutting board and let stand 10 minutes before cutting in slices.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Brush the flesh of the peaches with remaining rosemary oil.

Ingredients you will need

Rosemary

Peach

Cooking Oil

Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften.

Equipment you will use

Grill Pan

Grill

Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top.

Ingredients you will need

Peach

Greens

Herbs

Steak

Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.

Ingredients you will need

Cracked Black Peppercorns

Blue Cheese

Peach

Steak

To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes.

Ingredients you will need

Olive Oil

Rosemary

Cooking Oil

Equipment you will use

Sauce Pan

Remove from heat and cool to room temperature.

Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.

Ingredients you will need

Blue Cheese

Sour Cream

Ground Cayenne Pepper

Vinegar

Chives

Lemon

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

3Tbsps

chiffonade basil 227grams

crumbled blue cheese, plus 1/4 pound for garnish 1pinch

Pinch cayenne pepper 1Tbsp

minced chives 2Tbsps

chopped fresh chives 946milliliters

mesclun greens (avoid radicchio)1

lemon, juiced 532milliliters

extra-virgin olive oil, divided 2

peaches, halved and pitted 2Tbsps

red wine vinegar 3

fresh rosemary sprigs 4servings

Salt and freshly ground black pepper 177milliliters

sour cream 340grams

New York strip steak 1Tbsp

chopped tarragon

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Tinga Rio Reserve Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.