Grilled Steak and Peach Salad

Ingredients

• 4 servings pepper black freshly ground
• 0.5 pound cheese blue crumbled
• 1 pinch cayenne pepper 
• 3 tablespoons basil fresh thinly sliced
• 2 tablespoons chives fresh chopped
• 2 teaspoons chives fresh minced
• 1 tablespoon tarragon fresh chopped
• 3 ounces mesclun greens 
• 4 servings kosher salt and pepper black freshly ground
• 1 tablespoon juice of lemon fresh
• 1.3 cups olive oil extra-virgin
• 2  peaches pitted halved
• 1 tablespoon red wine vinegar 
• 3 sprigs rosemary 
• 0.3 cup cup heavy whipping cream sour
• 12 ounce new york strip steak 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• grill
• grill pan
• cutting board

Directions

1. Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes.
2. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan.
3. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally.
4. Remove from the refrigerator about 45 minutes before cooking.
5. Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare.
6. Remove to a cutting board and let rest 10 minutes before slicing.
7. Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
8. Brush the cut side of the peaches with the remaining 1/4 cup infused oil.
9. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften.
10. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.
11. Photograph by David Malosh