Peppery arugula, juicy peaches, crunchy almonds, creamy blue cheese, charred red onions, sweet balsamic and steak come together in this delicious salad.
In a medium size bowl whisk together the white balsamic vinegar, garlic, Dijon, thyme, black pepper, and salt. Slowly drizzle in the oils while whisking vigorously.
Pour a 1/4 cup of the dressing in a bowl over the steaks and marinate for 20 minutes.
Heat a pan over high heat and cook the steaks about 3 minutes per side for medium-rare, transfer to a cutting board.
Add the red onion to the pan and cook on all sides until well browned.
In a large bowl add the chopped red onion, peaches, blue cheese, arugula, and almonds. Add as much dressing as you like, starting with about 3 TBSP. Toss and adjust.
When cooked steaks have rested for 10 minutes slice the steaks against the grain 1/4 inch thick.
Place the salad on 4 plates and arrange slices of steak over.
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