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Рецепт Grilled Steak And Peach Salad, Creamy Blue Cheese Dressing
by Global Cookbook

Grilled Steak And Peach Salad, Creamy Blue Cheese Dressing
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Ингредиенты

  • 12 ounce New York strip steak
  • 2 x peaches halved, pitted
  • 4 c. mesclun greens (avoid radicchio)
  • 2 Tbsp. minced fresh chives
  • 3 Tbsp. chiffonade basil
  • 1 Tbsp. minced tarragon
  • 2 1/4 c. extra-virgin extra virgin olive oil divided
  • 3 x fresh rosemary sprigs
  • 1/2 lb crumbled blue cheese plus
  • 1/4 lb crumbled blue cheese for garnish
  • 3/4 c. lowfat sour cream
  • 1/2 x lemon juiced
  • 2 Tbsp. red wine vinegar
  • 1 pch cayenne pepper
  • 1 Tbsp. chopped chives

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. This recipe yields 2 to 4 servings.