May 03, 2015

grilled steak and peach salad


So, staying in a hotel is an odd combination of feelings.  On one hand it feels like vacation and is exciting, but on the other you aren't on vacation and can't live like you are (going out to eat, shopping, eating more dessert than usual ;), staying up late, etc. you get the idea!).

I will say, however, that it has been a nice break from the everyday "tasks" that keep us all busy.  You know the list:  laundry, organizing, cleaning, decorating, etc.  Last night as a family we played tag on one of our hotel's green spaces (yes, there were some people peeking out that probably thought we had lost our minds) and had so much fun!  Why?  Probably because the usual to-do's aren't there to keep us occupied.  So, even while we know all the work we have ahead of us in a few weeks, I am thankful for this time to relax and have fun.

This salad is unbelievable!  The flavors come together beautifully and the peach is the "cherry on top".  Perfect for any summer day or evening when grilling is the plan.  Your time in the kitchen is minimal, letting you also have fun outside!:) 

Servings 3-4
Total Time 25 minutes

  • 1 tbsp olive oil
  • 3 tablespoons red wine vinegar 
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons dried rosemary, finely chopped
  • 1 pinch course salt
  • freshly ground black pepper
  • 1 pound steak 
  • 2 small peaches, cut in half, discard the pits, and cut into 1/6ths
  • 6-8 cups mixed greens 
  • 1/2 red onion, thinly sliced
  • 2 ounces blue cheese (cut into small pieces or crumbles)

1.  In a small bowl, combine the olive oil, vinegar, shallot, and rosemary.  Season with salt and pepper, set aside.

2.  Season the steak generously on both sides with salt and pepper.  Spray the peach pieces with oil and season lightly with salt and pepper.

3. Heat a grill on medium-high.  When hot add the steak and grill until preferred doneness.  Grill the peaches just until char marks appear, about 1-2 minutes per side.  Transfer them both to separate cutting boards, after all we don't want blood on our fruit.:)  Let the steak rest for a few minutes before slicing.

4.  Place the lettuce and onion in a bowl.  Toss with 2 tablespoons of the vinaigrette.

5.  Top the greens with cheese, peaches, and steak.  Drizzle with the remaining vinaigrette and serve.

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