Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing

Show: Food 911Episode: Suddenly Steak in Warwick RI

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
2 hr 50 min
Level:
--
Yield:
2 to 4 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 2 hr 50 min
Total:: 3 hr 30 min

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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

Directions

Pat-dry the steak, season with salt and pepper, and place in a shallow glass 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. 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. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.

Brush the flesh of the peaches with remaining rosemary 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. 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. 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.

Rosemary Infused Olive Oil:

2 1/4 cups extra-virgin olive oil, divided
3 fresh rosemary sprigs

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

Creamy Blue Cheese Dressing:

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

To prepare the creamy blue cheese dressing: 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.

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Comments & Reviews

recipe Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing
Sheila Sacramento, CA 01-06-2009
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I have made this several times - alwasy delicious!
Rated: 5 stars out of 5

This has become a summer favorite. The flavors meld together perfectly. Who would have thought basting grilled peaches with... rosemary flavoring would taste so good! The blue cheese dressing is a favorite of my nephew's - he asks me to make this recipe every year at our family's Oregon beach house weekend. And this is so simple to make, it's the perfect dish for a weekend at the beach!Read more
recipe Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing
ANNE Seattle, WA 09-02-2007
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good annual salad for peach season
Rated: 4 stars out of 5

I liked this salad and will probably make it once a year when peaches are in season. I took other reviewers advice and... grilled the peach longer (which I liked) and used less blue cheese. I put in 3 ounces of blue cheese, instead of 8, which seemed about right to me. Otherwise, it might have overpowered the other ingredients.Read more
recipe Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing
Anonymous 03-13-2007
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Very Good!
Rated: 4 stars out of 5

This recipe was easy to make and tastes great!!
recipe Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing
catherine friendswood, TX 01-13-2007
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"Your the man Tyler ! "
Rated: 5 stars out of 5

It was wonderful, everything went great together
recipe Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing
kimberly harrisburg, PA 12-10-2006
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Excellent!!
Rated: 5 stars out of 5

Now my only blue cheese dressing recipe! Great summer grilling meal!
recipe Grilled Steak and Peach Salad with Creamy Blue Cheese Dressing
Anonymous 07-23-2006
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Expat in the Netherlands
Rated: 5 stars out of 5

In one word...Fantastic! My husband raved about how good it was all thru dinner. He kept saying how great all the flavors... were together. I must say it was easy to put together and so very tasty. The dressing is nice and light compared to heavier mayo based dressing. Ripe peaches are a must to give this the sweetness that is needed for the contrast. The only sub I made was to add fresh mint to the salad instead of the tarragon. Since I have an herb garden, I used what I had available. I highly recommended this recipe for an excellent summer meal. Thank you Tyler for another great recipe!Read more