Grilled Steak and Peach Salad

Total Time:
1 hr
40 min
20 min

4 servings

  • For the steak:
  • 1 1/4 cups extra-virgin olive oil
  • 3 sprigs rosemary
  • 1 12 -ounce New York strip steak
  • Kosher salt and freshly ground black pepper
  • For the dressing:
  • 1/2 pound blue cheese, crumbled
  • 1/3 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • Pinch of cayenne pepper
  • 2 teaspoons minced fresh chives
  • For the salad:
  • 2 peaches, halved and pitted
  • 4 cups mesclun greens (about 3 ounces)
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons thinly sliced fresh basil
  • 1 tablespoon chopped fresh tarragon
  • Freshly ground black pepper
  • Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.

  • Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.

  • Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.

  • Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.

  • Photograph by David Malosh

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