Grilled Pork And Peach Salad Recipes

GRILLED PEACH AND BACON SALAD

Steps:

• Add the bacon lardons to a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and bacon is crisp, 10 to 12 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Reserve the fat in the pan and keep warm; there should be a little more than 4 tablespoons fat.
• Meanwhile, lightly oil and preheat a cast-iron grill pan over medium-high heat. Brush the peaches with a little of the reserved bacon fat and season with a little black pepper. Grill until fragrant and clear grill marks appear, 1 to 2 minutes per side. Remove to a plate.
• In a small bowl, whisk together the honey, mustard and vinegar. Slowly whisk in the warm bacon fat. Season with salt and pepper to taste.
• In a large bowl, drizzle the dressing over the kale; toss to coat. Taste and season with a little more salt and pepper as needed. Transfer the kale to a serving platter and top with the tomatoes, peaches, pecans and bacon.

GRILLED STEAK AND PEACH SALAD

Steps:

• 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.
• 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.
• 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.
• 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.

GRILLED PORK AND PEACHES

Steps:

• Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
• Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
• Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
• Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
• While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
• When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.

GRILLED PORK-AND-PEACH SALAD WITH HONEY-MUSTARD DRESSING

Steps:

• Preheat a grill to medium-high (400°F to 450°F). Pat pork dry with paper towels. Sprinkle all over with barbecue seasoning and 2 teaspoons of the salt; rub with 1 tablespoon of the oil. Set aside.
• Line a baking sheet with aluminum foil. Toss together peaches, onion, and 2 tablespoons of the oil on prepared baking sheet; push mixture to 1 half of baking sheet. Place baguette slices on other half of baking sheet. Brush baguette evenly on both sides with 2 tablespoons of the oil; sprinkle with 1 teaspoon of the salt.
• Arrange peaches and onion, cut sides down, on 1 section of oiled grill grates. Arrange baguette slices on a separate section of oiled grates. Grill the bread, uncovered, until toasted and crisp, 1 to 2 minutes per side. Remove from grill. Grill peaches and onion, uncovered and undisturbed, until charred and slightly softened, 3 to 4 minutes total. Remove from grill. Let peaches cool 5 minutes; slice into 1-inch wedges. Set aside.
• Reduce heat on 1 side of grill to low (250°F to 300°F); keep other side at medium-high (400°F to 450°F). Place pork on grates over medium-high heat. Grill, uncovered, until browned on all sides, turning occasionally, 6 to 8 minutes total. Move pork to grates over low heat; add onion, cut sides down, to grates over low heat. Grill, covered and undisturbed, until onion is softened and a thermometer inserted into thickest portion of pork registers 140°F, about 12 minutes. Remove onion and pork from grill; cool 10 minutes.
• Meanwhile, whisk together vinegar, Dijon, stone-ground mustard, and honey in a large bowl until combined. Slowly whisk in remaining ¼ cup oil.
• Thinly slice pork. Remove and discard onion cores; cut onion into 1-inch wedges. Add arugula and remaining ½ teaspoon salt to salad dressing bowl; toss to coat. Arrange arugula mixture on a platter; top with pork, peaches, and onion. Tear grilled baguette slices over salad before serving.

GRILLED PORK AND PEACH SALAD

Steps:

• Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
• Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
• When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
• While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
• Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
• Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
• Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
• Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
• Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.