Grilled Peach Salad and Chimichurri Steak
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Item No.
131174
Item No.
312502
Item No.
311229
Item No.
120806
Ingredients
- 2-3 pounds steak of your choice (flank, skirt, or strip steak would all work well)
- 1 bottle Stonewall Kitchen Chimichurri Grille Sauce
- 4 peaches, split with pits removed
- 8 ounces salad greens, washed
- ¼ cup dried cherries, lightly chopped
- 1 jalapeño, seeded and sliced thinly (optional)
- 4 ounces goat cheese
- ¼ cup pecans, lightly toasted
- ½ cup Napa Valley Naturals Private Reserve Extra Virgin Olive Oil
- ¼ cup Napa Valley Naturals Private Reserve Organic Balsamic Vinegar (12 Star)
- 1 teaspoon Stonewall Kitchen Maine Maple Champagne Mustard
- Kosher Salt and Pepper to taste
Directions
- Season steak with kosher salt on all sides and place in a large plastic container or bag. Cover with ¼ cup Chimichurri Sauce, return to refrigeration, and allow to marinate overnight, or at least four hours.
- Preheat grill on high, remove marinated steak from container and allow to sit at room temperature for one hour prior to grilling.
- Place steak on high heat, allowing char to form, until desired doneness is reached. This usually about 6-8 minutes on each side for an average flank or strip steak. Remove from heat and allow to rest for ten minutes before slicing.
- While steak is resting, place peach halves cut side down on the grill for about 30-60 seconds, just long enough to form grill marks. Remove from heat and allow to cool. After they have cooled cut each half into 5-6 slices.
- Whisk together olive oil, balsamic vinegar, mustard, salt and pepper to make the salad dressing.
- Combine lettuce, peaches and pecans with dressing and divide into four bowls. Top with crumbled goat cheese, dried cherries and jalapeños.
- Slice rested steak, serve with additional Chimichurri Sauce.
