Grilled Steak And Peach Salad Recipes

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Grilled Steak Salad with Texas Peaches, Pecans and Limes image

Recipe From foodnetwork.com

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 6 to 10 servings

Number Of Ingredients 17

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  • Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar, garlic and brown sugar.
  • Heat a grill or grill pan to high. Rub steak with vegetable oil and season generously with salt and pepper.
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GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE …
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From foodnetwork.com
May 14, 2015 16 Reviews Total: 3 hr 30 min Prep: 40 min Cook: 2 hr 50 min Yield: 2 to 4 servings Nutrition Info Save Recipe …

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Category Main-Dish
Author Food Network Kitchen
Difficulty 3 hr 30 min

  • 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.
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Aug 8, 2017 Ingredients 10 Tbs. (6 fl. oz./180 ml) olive oil 1 1/2 Tbs. Worcestershire sauce 1 1/2 Tbs. chopped fresh rosemary 1 large garlic cloves, minced Kosher salt and freshly ground pepper 1 lb. (500 g) flank …
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Aug 12, 2021 Marinade/Dressing Garlic: Start with 2 cloves of garlic for the marinade. Gotta have the garlic! Dijon mustard: Then, add in 2 tbsp of dijon mustard. Balsamic: …

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