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1
Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes.
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2
Remove from the heat and let cool to room temperature.
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3
Pat the steak dry, season with salt and black pepper and place in a shallow glass pan.
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4
Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally.
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5
Remove from the refrigerator about 45 minutes before cooking.
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6
Heat a grill pan over medium-high heat until very hot.
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7
Season the steak with salt and black pepper and grill 5 minutes per side for medium rare.
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8
Remove to a cutting board and let rest 10 minutes before slicing.
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9
Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth.
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10
Fold in the chives; cover and chill until ready to serve.
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11
Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil.
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12
Heat the grill pan over medium-high heat.
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13
Grill the peaches, cut-side down, 3 minutes.
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14
Flip and grill the other side 1 minute to soften.
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15
Remove and slice into wedges.
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16
Toss the greens and herbs in a large bowl and divide among plates.
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17
Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese.
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18
Season with black pepper.
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19
Photograph by David Malosh
