Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing Recipe

Name: Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 -ounce New York strip steak; 2 peaches, halved and pitted; 4 cups mesclun greens (avoid radicchio); 2 tablespoons chopped fresh chives; 3 tablespoons chiffonade basil; 1 tablespoon chopped tarragon; 2 1/4 cups extra-virgin olive oil, divided; 3 fresh rosemary sprigs; 1/2 pound crumbled blue cheese, plus 1/4 pound for garnish; 3/4 cup sour cream; 1/2 lemon, juiced; 2 tablespoons red wine vinegar; Pinch cayenne pepper; 1 tablespoon minced chives

Servings: persons

12 -ounce New York strip steak
2 peaches, halved and pitted
4 cups mesclun greens (avoid radicchio)
2 tablespoons chopped fresh chives
3 tablespoons chiffonade basil
1 tablespoon chopped tarragon
2 1/4 cups extra-virgin olive oil, divided
3 fresh rosemary sprigs
1/2 pound crumbled blue cheese, plus 1/4 pound for garnish
3/4 cup sour cream
1/2 lemon, juiced
2 tablespoons red wine vinegar
Pinch cayenne pepper
1 tablespoon minced chives

1
Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan.
2
Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours.
3
Turn the steak occasionally to coat both sides.
4
Allow steak to come back to room temperature before grilling.
5
Reserve 1/4 cup oil.
6
Place a ridged grill pan over moderately high heat until very hot.
7
Season the steak again and grill steak about 5 minutes per side for medium rare.
8
Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
9
Brush the flesh of the peaches with remaining rosemary oil.
10
Place cut side face down on the hot grill pan for 3 minutes.
11
Turn over and grill the other side just for 1 minute to soften.
12
Remove and slice peaches into wedges.
13
Toss the greens and herbs together and divide among plates.
14
Fan the steak slices and peach wedges on top.
15
Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese.
16
Season with freshly cracked black pepper and serve.
17
To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan.
18
Allow to steep for 8 minutes.
19
Remove from heat and cool to room temperature.
20
To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth.
21
Fold in chives, cover, and chill until ready to serve.

2427

kcal

Calories

220

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 -ounce New York strip steak, 2 peaches, halved and pitted, 4 cups mesclun greens (avoid radicchio), 2 tablespoons chopped fresh chives, and more.

Yes, Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing

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