Grilled Peach and Steak Salad
Total Recipe Time: Total Recipe Time: 30 minutes
Makes 1-2 servings
Spring is officially here and we are ready for some fresh salads and thirst quenching fruit. We think the best way to combine our love of spring fruit with the fruits of our labor is with a Grilled Peach and Blue Cheese Branch Ranch Steak Salad. This salad is best eaten outdoors and in the company of good friends. We love the recipe from The Food Channel and think you will too. Our mouths are already watering!
14-ounce New York strip steak
2 1/4 cups plus 1 tablespoon extra virgin olive oil
6 firm peaches, pitted and quartered
1 clove garlic, minced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup Marcona almonds
3 to 4 cups baby arugula
1 cup of your favorite blue cheese (Chef Joy is currently obsessed with the smoked blue from Wisconsin)
1. Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups olive 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.
2. 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. Set aside.
3. Heat the grill to medium or the oven to 250 degrees F.
4. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
5. Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.
6. Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.
7. Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
Cook Tip from Chef Joy,
I love this served right on top of the steak but it is also great as a side salad.