Grilled Steak And Peach Salad With Creamy Blue Cheese Dressing Recipes

GRILLED PEACH SALAD WITH BLUE CHEESE

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.

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.

STEAK SALAD WITH BLUE CHEESE DRESSING

Steps:

• directionsStep 1In a small bowl, stir together the yogurt, blue cheese, lemon juice, olive oil, mustard and 1/4 teaspoon each of the salt and black pepper; set aside.Step 2Heat gas grill or grill pan to medium-high heat; sprinkle steaks with remaining 1/4 teaspoon salt and pepper.Step 3Chop lettuce into 1-inch pieces and transfer to a large bowl.Step 4Grill steak for about 2 to 3 minutes per side, or until meat registers 130°on an instant read thermometer for medium-rare. Remove steak to a cutting board and tent with foil; let rest 5 minutes.Step 5Toss lettuce with reserved dressing and divide salad equally among four plates. Thinly slice steak against the grain, then divide steak evenly among plates. Serve immediately.

GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary 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. Reserve 1/4 cup oil. 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.
• Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.
• To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
• To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.

CREAMY BLUE CHEESE DRESSING

Steps:

• Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt, pepper, and cayenne pepper.

PEACH AND BLUE CHEESE SALAD

Steps:

• Heat the grill to medium or the oven to 250 degrees F.
• 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.
• 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.
• Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.
• Cook's Note: I love this served right on top of a steak but it is also great as a side salad.

GRILLED STEAK AND PEACH SALAD, CREAMY BLUE CHEESE DRESSING

Steps:

• Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 c. rosemary oil over steak, cover, and chill for several hrs. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 c. oil. Place a ridged grill pan over moderately-high heat till very warm. Season the steak again and grill steak about 5 min per side for medium-rare. Remove steak to a cutting board and let stand 10 min before cutting in slices. Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the warm grill pan for 3 min. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 lb. crumbled blue cheese. Season with freshly cracked black pepper and serve. To prepare the Rosemary Infused Extra virgin olive oil: Hot oil and rosemary over low heat in a small saucepan. Allow to steep for 8 min. Remove from heat and cold to room temperature. To prepare the Creamy Blue Cheese Dressing: Whisk together 1/2 lb. blue cheese with lowfat sour cream, lemon, vinegar and cayenne till smooth. Mix in chives, cover, and refrigeratetill ready to serve. This recipe yields 2 to 4 servings.

CREAMY PEACH SALAD

Steps:

• Whisk 1/4 cup each buttermilk and sour cream with 1/2 teaspoon lemon zest and 1 teaspoon lemon juice; season with salt and pepper. Drizzle over 4 cups shredded iceberg lettuce tossed with 2 large quartered peaches. Season with salt and pepper; top with crumbled cooked bacon and finely chopped chives.