Grilled Steak and Peach Salad

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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