Grilled Steak and Peach Salad with Blue Cheese and Red Wine Vinaigrette
A homemade red wine vinaigrette is drizzled over freshly grilled peaches and tender, thinly sliced, steak, which mingles in a salad of baby spinach, pecans and blue cheese crumbles.
Servings: 4 servings
Ingredients
- 5 oz baby spinach
- 12 oz sirloin steak
- 3 peaches sliced
- 4 oz pecans
- 4 oz blue cheese crumbles
Red Wine Vinaigrette
- ¼ cup red-wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon sugar
- Salt and black pepper to taste
- ½ cup extra-virgin olive oil
Instructions
- Grill steak in skillet or on outdoor grill until it reaches desired doneness, flipping once.
- Let rest 10 minutes.
- Grill sliced peaches until warmed, but not mushy, while steak is resting.
- Slice steak thinly against the grain,
- Assemble salad by adding spinach to a bowl, topping with steak, peaches, pecans, and blue cheese.
- Drizzle over red wine vinaigrette to taste.
Red Wine Vinaigrette
- Add all ingredients, minus oil, to a bowl and whisk to combine.
- While whisking vigorously slowly pour oil in a steady stream to incorporate.
Notes
Pecans and blue cheese can be found in 4 oz packages, however if you are unable to determine 4 oz measurements, use roughly 1 cup of each.