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20 min serves 2-4

Grilled Ribeye and Peach Salad with Blue Cheese

This entree salad pairs some of the best of summer’s bounty, in season peaches and heirloom tomatoes. Grilling the peaches brings out their juicy sweetness that matches up perfectly with a Pre ribeye. Be sure to buy your peaches about 3 to 4 days before using as most farmer’s market and store bought peaches need a few days to ripen. You’ll have extra dressing, it will keep in the refrigerator in a jar with a tight fitting lid for about 2 to 3 weeks.
Grilled Ribeye and Peach Salad with Blue Cheese
Gluten-Free

ACTIVE: 10 min. DIFFICULTY Easy

20 min serves 2-4
Gluten-Free
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Dressing:

  • 1 t kosher salt
  • 1/2 t black pepper
  • 2 t powdered sugar
  • 1/2 t dijon mustard
  • pinch celery seed
  • pinch crushed red pepper
  • 2 T red wine vinegar
  • 2 T olive oil
  • 1/4 C grape seed oil

Salad: 

  • 1 Pre ribeye steak
  • 1/2 t kosher salt
  • 2 large or 3 medium ripe peaches, cut in half and pit removed
  • 1 head romaine lettuce, rinsed, dried, and torn in to small pieces
  • 1 medium heirloom tomato, diced or 1/2 C heirloom cherry tomatoes, halved
  • 1/2 medium cucumber, peeled, seeded, and diced
  • 2 T fresh basil, cut in to thin strips
  • 1/4 C crumbled blue cheese
    1. Prepare dressing; Put all ingredients except the oils in a jar with a tight fitting lid. Shake vigorously to emulsify. Add oils and shake again and let rest while you prepare the steak.

    2. Heat grill to medium high. Drizzle steak with a small amount of cooking oil and season on both sides with the salt.

    3. Brush a small amount of oil on both sides of the peaches. Place them on the grill with the steaks, turning every 2 minutes for a total of 8 minutes.

    4. Grill steaks, turning every 2 minutes for 8 minutes total for medium rare. Test with a meat thermometer and let rest while you prepare the salad.

    5. Reshake dressing and toss lettuce with 1/4 C in a bowl to thoroughly coat.
    6. Place shredded lettuce in the center of a large platter. Put tomatoes and cucumbers over the lettuce.

    7. Slice the steak agains the grain in to thin slices.
      Slice peaches in to slices and place steak and peach slices alternately over the salad.

    8. Sprinkle blue cheese and basil over the salad and serve.

Instructions

show nutrition +

Amount per 413g

  • 413g

    1 serving

  • 396kcal

    Calories

  • 26.03g

    Protein

  • 868mg

    Sodium

  • 5.3g

    Fiber

  • 26.38g

    Fat

  • 17.01g

    Carbohydrates

  • 11.64g

    Sugar

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt