A Saturday grilling option with sliced steak, grilled peaches, peppery greens, and balsamic.
SBy Sierra
Servings
4
1.5 lb Ribeye or New York strip steak
1.5 tsp Kosher salt
1 tsp Black pepper, freshly ground
4 tbsp Extra-virgin olive oil
3 pieces Ripe but firm peaches
3 tbsp Balsamic vinegar
1 tbsp Honey
1 tsp Dijon mustard
0.5 pieces Red onion, thinly sliced
5 cup Arugula
0.5 cup Crumbled feta or goat cheese
0.33 cup Toasted walnuts or pecans
0.25 cup Fresh basil leaves (garnish)
Calories
590 kcal
Protein
41g
Carbs
25g
Fat
38g
Fiber
3g
Sugar
20g
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Prep the Steak
1. Take the steak out of the fridge 30 minutes before grilling. Pat dry and season generously on both sides with the kosher salt and black pepper.
1.5 lb Ribeye or New York strip steak,
1.5 tsp Kosher salt,
1 tsp Black pepper, freshly ground
2. Heat a grill to high, about 230 to 260C (450 to 500F), and oil the grates. Soak the sliced red onion in cold water for 10 minutes to mellow its bite, then drain well.
0.5 pieces Red onion, thinly sliced
Make the Dressing
3. Whisk the balsamic vinegar, honey and Dijon mustard together, then slowly whisk in 3 tablespoons of the olive oil until emulsified. Season with a pinch of salt and pepper.
4. Halve and pit the peaches, then brush the cut sides with the remaining olive oil. Grill cut-side down over medium-high heat for 3 to 4 minutes until deep grill marks form, flip and grill 1 to 2 minutes more. Transfer to a plate and cut into wedges.
5. Grill the steak over high heat for 4 to 5 minutes per side for medium-rare, to an internal temperature of 54C (130F), or longer to your preference. Rest on a cutting board for 8 to 10 minutes, then slice thinly against the grain.
Assemble and Serve
6. Toss the arugula and drained red onion with about half of the dressing and arrange on a platter. Top with the peach wedges and sliced steak, then scatter over the feta, walnuts and basil. Drizzle with the remaining dressing and serve right away.
0.5 pieces Red onion, thinly sliced,
5 cup Arugula,
0.5 cup Crumbled feta or goat cheese,
0.3 cup Toasted walnuts or pecans,
0.2 cup Fresh basil leaves (garnish)
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