Peach, Blueberry, Goat Cheese, and Steak Salad
Serves 2
10 ounces steak (New York Strip or something similar)
Salt
Pepper
2 ripe peaches (but not overly ripe, you don’t want them too soft or mushy), halved, pitted, and each half cut into quarters
¼ cup pine nuts (or cashews or walnuts, coarsely chopped)
¼ cup olive oil
3 tablespoons champagne vinegar (or white wine vinegar)
1 teaspoon balsamic glaze (balsamic vinegar is fine, but check the sweetness of the dressing as you may need to add a bit of sugar)
5 ounces of lettuce greens (about 2 handfuls per serving)
½ cup fresh basil, coarsely chopped
½ cup blueberries
2 ounces goat cheese, crumbled
Liberally add salt and pepper to both sides of the steak. Heat a skillet over medium-high heat. Once hot, add the steak and let it cook for 5 minutes on both sides, undisturbed. Remove the steak from the skillet, cover it, and let it rest for at least 10 minutes before slicing it into thin stripes.
While the skillet is still hot, add the peach slices and grill them, letting each side caramelize. Remove the peaches and set aside.
If you’re using pine nuts, heat a non-stick pan over medium heat. Add the pine nuts and let them roast, stirring frequently, until they start to look toasted, darken and brown, about 2-4 minutes. Remove from the pan and set aside.
To make the dressing, in a small bowl, add the olive oil, champagne vinegar, balsamic glaze, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix the dressing until well blended (you’ll need to mix the dressing up again before pouring over the salad).
To serve, mix the lettuce greens and basil and lay a base down on the plate. Arrange the grilled steak, peaches, blueberries, and pine nuts on top of the lettuce. Sprinkle a heaping of goat cheese over top, followed by a drizzle of the dressing.
Enjoy!
