Grilled Steak and Peaches Salad

Name: Grilled Steak and Peaches Salad
Prep time: 40 min
Cook time: 20 min
Yield: Serves 4
Ingredients: 1 ButcherBox.ca 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

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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!!

Ingredients and Method

Ingredients

1 ButcherBox.ca 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

Method

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 - slice thinly against the grain.
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.
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 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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