Ingredients
Scale
For the salad dressing:
1/2 cup extra virgin olive oil
1/4 cup Red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tbl red onion
For the salad:
3/4 lb Black Angus Petite Sirloin Steak
Salt and pepper
3 cups Simply Nature Organic Mixed Greens
1/4 red onion, sliced thinly
4 oz Emporium Selection Blue Cheese Crumbles
2 grilled peaches, sliced
For the homemade croutons:
1 package Specialty Selected Ciabatta Rolls, cut into 1” cubes
1/2 cup olive oil
3 teaspoons Italian seasoning, homemade or store-bought
2 garlic cloves, minced or pressed through a garlic press
1/4 cup grated parmesan cheese
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
Instructions
- Make the croutons by tossing the cubed bread in a large bowl with olive oil, garlic, parmesan cheese and seasoning. Bake at 400 for 15 minutes or until golden brown. Remove and set aside
- Bring steak to room temp 30 minutes before cooking while you make the dressing.
- Combine all the dressing ingredients in a blender and blend until smooth.
- Heat the grill to 450° (Medium to medium high on most grills)
- Lightly season the steak with coarse salt and pepper.
- Place the filets on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste.
- Let the steaks rest while the peaches cook.
- Lower the grill to medium-high heat on half the grill and low heat on the other half of the grill.
- Brush the cut sides of the peaches with oil.
- Place peaches on the grill, cut side down over direct heat until the fruit has developed grill marks, and started to soften about 4 to 5 minutes.
- Brush the tops of the peaches with oil, turn over and move to the indirect heat side of the grill to continue cooking, another 4 to 5 minutes. Remove from grill
- Assemble salad by mixing greens with red onion, blue cheese. Top with sliced grilled steak and grilled peaches. Toss with dressing.