Grilled Steak Salad With Texas Peaches Pecans And Limes Recipes

BALSAMIC GRILLED STEAK SALAD WITH PEACHES

Steps:

• In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar. Marinate 20 minutes at room temperature.
• Heat a grill or grill pan over high heat. Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.
• Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.
• Make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.
• Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.

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 PEACHES AND GOAT CHEESE

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.

STEAK SALAD WITH GRILLED PEACHES

Steps:

• Whisk together first 7 ingredients to make dressing. Season with salt and pepper and set aside.
• Marinate steak in italian dressing in the fridge for at least an hour.
• Cut peaches in half, remove pits, brush with olive oil.
• Grill steak to your liking. I like mine medium for a salad. Slice the meat thinly and on an angle against the grain. This will help avoid it being tough or chewy.
• Grill peaches for just a minute or two on each side. Let cool a minute and then slice into segments.
• Arrange spring mix and romaine lettuce on a large platter or individual plates. Top with steak, grilled peaches, red pepper, pecans and crumbled goat cheese. Drizzle citrus dressing on top.