Grilled Steak And Peach Salad With Creamy Blue Cheese Dressing Recipes

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GRILLED STEAK AND PEACH SALAD



Grilled Steak and Peach Salad image

Provided by Tyler Florence

Time 1h

Yield 4 servings

Number Of Ingredients 19

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

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.

STEAK SALAD WITH PEACHES AND GOAT CHEESE



Steak Salad with Peaches and Goat Cheese image

A summer salad that features a simple grilled protein, mixed greens and juicy peaches

Provided by Marilena Leavitt

Categories     Salad

Time 20m

Yield 4 servings

Number Of Ingredients 22

For the steak:
1.5 lbs. skirt, flank, or hanger steak, trimmed of fat
7 cloves of garlic, minced
½ tsp. sea salt
¼ tsp. freshly ground pepper
¼ tsp. red pepper flakes, crushed
2 TBSP. fresh lemon juice
2 tsp. lemon zest
¼ cup extra virgin olive oil
4 TBSP. fresh Italian parsley, minced
For the salad:
6 cups tender mixed lettuce greens
2 medium yellow peaches (or nectarines), cut into wedges
2 oz. goat cheese, (or feta) crumbled
2 TBSP. shelled roasted pistachios, chopped
For the dressing:
4 TBSP. extra virgin olive oil
2 TBSP. Sherry vinegar
1 tsp. Dijon mustard
½ tsp. sea salt
--- freshly ground pepper
1 TBSP. honey

Steps:

  • Mince the garlic and place it on a cutting board. Sprinkle the salt over it and using a flexible knife mash them together to create a paste. Put the paste in a small glass bowl. Add the rest of the ingredients for the marinade and stir well to combine.
  • Place the trimmed steak in a shallow dish and spoon the marinade over it. Turn to coat the other side as well. Cover with a plastic wrap and refrigerate for at least 3 hours, turning the steak a couple of times to ensure an even distribution of the marinade.
  • Remove the steak from the refrigerator and let it stand at room temperature for 20 minutes. Prepare the grill and, when ready, grill the steak over medium-high, direct heat, for about 4-5 minutes. Using tongs, turn the steak once and cook for 3-4 more minutes or so, depending on how you like the steak done. Place the steak on a cutting board, cover loosely with foil, and let it stand for 4 minutes. Slice into thin strips.
  • Prepare the dressing by placing all the ingredients in a jar and shaking it well.
  • Arrange the greens in a platter and top them with the steak, the peaches and the goat cheese. Drizzle with the dressing, mix lightly, scatter the pistachios over it and serve.

GRILLED PEACH SALAD WITH BLUE CHEESE



Grilled Peach Salad with Blue Cheese image

Bring this Grilled Peach Salad with Blue Cheese to your next potluck. Tangy blue cheese dressing brings out the sweet flavor of this grilled peach salad.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 10 servings, 1 cup each

Number Of Ingredients 6

3 fresh peaches, pitted, quartered
2 Tbsp. oil
8 cups loosely packed torn romaine lettuce
1/2 cup coarsely chopped PLANTERS Deluxe Whole Cashews
6 slices OSCAR MAYER Bacon, cooked, coarsely crumbled
1/2 cup KRAFT ROKA Blue Cheese Dressing

Steps:

  • Heat grill to medium-high heat.
  • Brush peaches with oil. Grill 3 to 4 min. on each side or just until tender and heated through. Cool slightly.
  • Cut each peach piece in half. Cover platter with lettuce; top with peaches, nuts and bacon.
  • Drizzle with dressing.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 4.4747 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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