Steak Salad with Grilled Peaches and Blue Cheese is perfect for a gorgeous Summer night when you don’t want to cook inside but you want to serve up something a little special. So head outside and heat up your grill. Even though I don’t have outdoor space, you should enjoy yours, and if like me, you’re stuck inside, this works well on a grill pan, too. My Steak Salad with Grilled Peaches and Blue Cheese highlights summer corn and peaches is hearty and satisfying. The cool lettuce helps keep is refreshing for a Summer night. This Steak Salad with Grilled Peaches and Blue Cheese also allows you to enjoy that big red you’ve been craving now that we’re firmly into white season, or you can experiment with a lightly chilled shiraz or pinot. Don’t worry too much if it starts out too cold. The Summer heat will warm it right up and make it perfect for my Steak Salad with Grilled Peaches and Blue Cheese.
- 1 lime zest and juice
- 1 tablespoon garlic paste
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Marinate the hanger steak for at least an hour at room temperature, or overnight. If you planned ahead, remove from fridge an hour before you intend to cook it for best flavor and texture.
- Hanger steak (mine was about 1 ½ pounds but there was lots leftover)
- 4 peaches
- 2 ears corn
- 4- 6 ounces blue cheese*
- Olive oil
- Salt and pepper
- Lime juice
- 1 large head of romaine or red leaf lettuce
- Preheat the oven to 425° F.
- Preheat a frying pan to medium high.
- Sear the steak for a couple of minutes on both sides until it has a nice dark color on the outside. Then finish the steak in the oven (make sure your pan is oven safe) until the steak reaches an internal temperature of 130° F-135° F for medium rare.
- Remove from oven to a cutting board and let rest 10 minutes to allow the juices to redistribute.
- Meanwhile, in a grill pan or on the grill, sear the peaches and corn just for a moment to get grill marks.
The peaches in particular shouldn’t cook long or they will break down too much.
- To prepare the salad, wash and tear the lettuce into bite-size pieces. This is important for making guests comfortable. Sometimes my grandmother’s strict etiquette is sensible and practical. No one wants to be embarrassed by being caught with their mouthful and tearing the lettuce down to a proper size will help prevent this.
- Toss the lettuce with a little oil, lime juice, and salt and pepper.
- Separate onto your four plates.
- Shave half an ear of kernels onto each salad.
- Slice the peaches and arrange them on the greens.
- Break up the blue cheese over the top.
- Slice the steak and arrange it over the top of the salad.
- Serve with a steak knife and a really good red wine.
- *I used colston bassett stilton from Neal’s Yard – but a good Roquefort or Spanish blue would be great as well. Just don’t by those awful crumbles from the grocery store.
