First day of Fall and it’s 80 degrees. Most people would say that’s normal for this time of year. In Seattle??
But hey, I’m not complaining. It could be 60 and rainy. And we all know that’ll happen soon. Like… in two days.
So tonight we’re celebrating summer! I wish I could tell you that Ranger Craig and I drove over to Kittitas and picked up a few flats of peaches like we did last year. Or that we flew over to the Spokane Valley to go peach picking. That’s what I really wanted to do.
Nope, I got my beautiful peaches at our local co-op, PCC Natural Markets. Which is great, because they always have the best local seasonal produce on hand. You know, just in case I can’t pick it myself. 🙂
A little fresh basil from my garden, my fave smokey bleu cheese from Rogue Creamery, Washington peaches, grass-fed Eastern Washington Beef and a tangy but sweet vinaigrette and my little salad was born.
Actually, this little salad was born last year, only with Mangos. But I’m allergic to mangos. I know, this is tragic! So peaches made the substitution.
And a fabulous substitution it is. Happy first day of fall!
Loads of Love,
Grilled Steak Salad with Fresh Peaches and Smokey Bleu Cheese Vinaigrette
Make this salad vegetarian and substitute the beef with grilled portabello mushrooms. Delicious!
1- 1 1/2 lbs beef steak (any cut or your favorite), grilled how you like it or pan seared (I used a skirt steak that I pounded out very thin, almost like carne asada)
4-6 cups fresh greens (I like a mixture of romaine, butter and red leaf lettuce)
4 ounces smoked bleu cheese (or your fave), crumbled
1/4 cup fresh basil, cut in strips (chiffonade)
2 peaches, washed and thin sliced
Toasted or caramelized walnuts for garnish (optional)
For the Vinaigrette
1 clove garlic minced
1 tablespoon grated onion
1 tablespoon ketchup
1 teaspoon yellow mustard
1 tablespoon sugar
3 tablespoons white wine vinegar
¾ cup extra virgin olive oil
2 tablespoons water
Whisk together the vinaigrette ingredients and set aside.
Brush the steak with oil and season with salt and pepper on both sides. Heat the grill to 400F and grill the beef until it reaches desired doneness. Let the steak/steaks rest before slicing. Once they’ve rested for about 5 minutes, slice thinly against the grain.
Toss the mixed greens with the vinaigrette. Use as much or as little vinaigrette as you like. Assemble on individual plates or one large platter.
Layer with fresh peach slices, sliced steak, bleu cheese and fresh basil. Garnish with toasted walnuts.