Grilled Steak and Peaches Salad

4 people
00h 40
00h 20

We love a grilled steak salad - but this version, with the tangy blue cheese and sweet peaches - is sublime!!

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Ingredients and Method


  • 1 AAA NY striploin steak (or you can use our 100% grass fed grass finished striploin)
  • 1 1/4 cups extra virgin olive oil
  • 3 sprigs rosemary
  • To taste Kosher salt and freshly ground black pepper
  • 1/2 lb blue cheese, crumbled
  • 1/3 cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • Pinch cayenne pepper
  • 2 tsp + 2 tbsp fresh chives, minced, divided
  • 2 peaches, halved and pitted
  • 4 cups (about 3 oz) mesclun greens
  • 3 tbsp fresh basil leaves, thinly sliced
  • 1 tbsp fresh tarragon, chopped


  1. 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.
  2. 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.
  3. 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 - slice thinly against the grain.
  4. 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 2 tsp chives; cover and chill until ready to serve.
  5. 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.
  6. Toss the greens with 2 tbsp chives, basil and tarragon in a large bowl to mix. Divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.
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