Almost every part of this dish can be made in advance, making it perfect for easy entertaining. Or just marinate the steak and prepare the salad dressing the night in advance so you’re ready to assemble a quick weeknight dinner when returning home from work.
Flank Steak and Grilled Peach Salad with Blue Cheese
- 10 Tbs. (6 fl. oz./180 ml) olive oil
- 1 1/2 Tbs. Worcestershire sauce
- 1 1/2 Tbs. chopped fresh rosemary
- 1 large garlic cloves, minced
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) flank steak
- 5 Tbs. (3 fl. oz./80 ml) balsamic vinegar
- 3 peaches, pitted and quartered
- 2 red onions, cut into 1/2-inch (12-mm) rings
- 2 Tbs. minced shallots
- 1 Tbs. Dijon mustard
- 2 heads red leaf or Bibb lettuce, torn into bite-sized pieces
- 6 oz. (185 g) crumbled blue cheese
1. In a small bowl, whisk together 3 Tbs. of the olive oil, the Worcestershire sauce, rosemary, garlic, 1/2 tsp. salt and 1/4 tsp. pepper. Place the flank steak in a large zippered plastic bag and pour in the marinade. Let marinate in the refrigerator, turning the bag a few times, for at least 1 hour and up to overnight.
2. Meanwhile, prepare a medium-hot fire in a grill. Coat the grill grate lightly with cooking spray. Remove the steak from the marinade and let stand at room temperature for 20 minutes. (Discard the marinade.) Place the steak on the grate directly over the heat and grill, turning once, until grill-marked and cooked to the desired doneness, about 6 minutes per side for medium-rare. Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 10 minutes.
3. While the steak is resting, in a small bowl, whisk together 3 Tbs. of the olive oil and 2 Tbs. of the balsamic vinegar. Brush the peaches and onion all over and season lightly with salt and pepper. Arrange the peaches and onion directly over the heat and grill, turning once, until grill-marked, about 4 minutes per side. Transfer to a cutting board and let cool. Cut the peaches and the onions in half, then carve the steak against the grain on the diagonal into thin slices.
4. To make the dressing, in a small bowl, combine the remaining 3 Tbs. balsamic vinegar, the shallots, mustard and salt and pepper to taste. Pour in the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil slowly, whisking until well blended. Place the lettuce in a large bowl and toss with dressing to taste. Mound the lettuce on a platter and top with the steak, peaches, onions, and blue cheese. Serve immediately. Serves 6.
Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.