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Recipe courtesy of Tyler Florence
From: Food Network Magazine

Grilled Steak and Peach Salad

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    1063
    Total Fat
    101
    Saturated Fat
    28
    Carbohydrates
    13
    Dietary Fiber
    3
    Sugar
    8
    Protein
    29
    Cholesterol
    115
    Sodium
    801
  • Total: 1 hr
  • Prep: 40 min
  • Cook: 20 min
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Recipe courtesy Tyler Florence for Food Network Magazine

Categories:

Steak Salad Salad Recipes Steak Grilled Steak Grilling Fruit Peach Recipes Gluten Free

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A recent Australian study published by Modern Olives Laboratory Services in the ACTA Scientific Nutritional Health Journal found that extra virgin olive oil is the most stable cooking oil. The EVOO was tested against virgin olive oil, refined olive oil, canola oil, grapesed oil, coconut oil, avocado oil, peanut oil, rice bran oil and sunflower oil.<br /><br />It's not about the smoke point<br /><br />Despite the fact that the smoke point of extra virgin olive oil exceeds home cooking temperatures, there is a persistent myth that it is unsuitable for cooking. In fact, extra virgin olive oil was more stable than saturated fats like coconut oils, and oils with high smoke points such as avocado oil. Researchers found that the smoke point of an oil did not correlate to the oil's performance when heated. Oils with low smoke point (such as coconut oil), or moderate smoke points (such as extra virgin olive oil), outperformed oils with higher smoke points.<br /><br />Dr. Simon Poole, MD, and presenter at the 2018 Olive Oil Conference, in an interview in the Olive Oil Times stated, "This research provides unequivocal and definitive evidence that should finally dispel this myth. It shows that extra virgin olive oil is not only safe during heating at regular cooking temperatures, but is the desirable cooking oil when compared with others. The production of potentially harmful polar compounds and trans fats was markedly lower in EVOO.”

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