Peaches and Steak: A Match Made in Grilling Heaven

Grilled Peach and Steak Salad with a Balsamic Vinaigrette

Summer is in full swing and along with the camping trips and days on the lake, comes with it the triple digit sizzling temperatures. When the heat gets turned up there are two things that I want: a light, healthy meal and to not be standing over a hot stove or opening a warm oven making the house as hot as the outside. Don't get me wrong I love to cook, but there are so many other ways of making an amazing meal without sweating through it. How do I accomplish these two things? Only by using one of the best inventions ever. Drum roll please. The barbecue! Yep it's an amazing contraption that offers so many opportunities to try different cooking styles. You have gas versus charcoal grills. Then there are different wood chips you can use as opposed to charcoal. Not to mention the choice of grilling on a high temperature to cook your meal or smoke it using a low and slow method of low temperature for an extended amount of time. The options are endless. And you thought my answer was going to be to order pizza.

When I cook I love to cook with seasonal fruits and veggies and find inspiration at the farmer's market. I kept seeing all these amazing peaches and I have always had a soft spot for white peaches and decided that I wanted to incorporate them into a recipe. The combination of sweet grilled peaches and savory steak danced onto my notebook in perfect harmony and I knew I had to give it a try. I love to experiment with different marinades and dry rubs and with this recipe I wanted to tie in the balsamic reduction that I was planning to drizzle over the grilled peaches throughout the recipe by using balsamic vinegar in both the marinade and salad dressing. Add a few herbs and a pinch of salt and pepper to this wild mess I was about to create and my crazy idea for a Grilled Peach and Steak Salad with Balsamic Vinaigrette came together in perfect matrimony, or at least that's what my mom said, but you know how wonderfully biased parents can be sometimes therefore I am leaving it to you to try and see for yourself . Were my test buds and my mom deceiving me (with good intentions) or is this really a grille masterpiece?

Grilled Peach and Steak Salad with Balsamic Vinaigrette

Serves 8-10 people

Prep time: 30 minutes
Rest time: 2-8 hours
Cook time: 15-20 minutes

Don’t be scared of the different components of this recipe. They are all quite simple and just a matter of a little extra measuring and a few more dishes.

Red Wine and Balsamic Marinade

¾ cup of balsamic vinegar
4 cloves of garlic
.75oz container of chives (or a handful of about an inch in diameter)
1 bunch of Italian parsley
1 bunch of basil
1 ½ cups olive oil
¾ cup red wine
Juice of ½ a lemon
Kosher salt and cracked black pepper to taste

Balsamic Vinaigrette

¾ cup of balsamic vinegar
¾ cup of extra virgin olive oil
1 tbsp Dijon mustard
2 garlic cloves finely minced
Juice of ½ a lemon
1 tsp kosher salt
½ tsp cracked black pepper

Balsamic Reduction
1 cup of balsamic vinegar
1 tbsp sugar

Salad Mix
8 white peaches (yellow if you prefer)
2 lbs of Flat Iron Steak
3 5oz. packages of Spring Mix Lettuce
5 oz. package of Arugula
Handful of Italian parsley chopped
Handful of basil chopped
.75oz of chives chopped
Package of candied pecans
1 cup of vegetable oil
2 tbsp Agave nectar
Kosher salt and cracked black pepper

Directions:

First step is making the marinade for the Flat Iron Steak which couldn’t be easier. Give the herbs and garlic a quick rough chop to make them a bit smaller. Add all the ingredients in a food processor and pulse until everything is incorporated (approximately 10-15 pulses). Then pour the marinade into a large plastic resealable bag with the steak in it. Make sure to place the resealable bag in a bowl or baking dish so that if any marinade leaks out it doesn’t get all over your refrigerator. Move the marinade around the bag to get it disrupted throughout, seal and place in the fridge. See, I promised it would be easy.

To make the Balsamic Vinaigrette I use a lock tight round plastic container that you would use for leftovers. I finely mince the garlic and then add all the ingredients together and shake until it appears to be a thick consistency and the olive oil and balsamic vinegar have blended together. Right before you are adding it to the salad give it a few extra shakes.

To make the Balsamic Reduction pour the balsamic vinegar in a pot and put the temperature to high. When it starts to boil, turn the temperature down to medium and add the sugar, stirring until it is dissolved into the balsamic vinegar. Let it simmer until it is about 75% of what you started with. You can measure by looking at the side of the pot for the different markings left around the edge from the balsamic vinegar. After it has reached the point you are looking for set it aside to cool until it reaches a syrupy consistency and looks like chocolate syrup.

Next cut the peaches in half and pit them. I found I melon baller works well for this job. Combine the vegetable oil and agave nectar in a small bowl and mix together and then brush the mixture on the meat side of the peaches. Lightly sprinkle a bit of kosher salt and cracked black pepper on top.

Place the grill on high and when it has reached that desired heat place the flat iron steaks on the grill for 4 minutes each side for a rare to medium-rare doneness. Cook longer if you prefer it cooked to a more well done temperature than that. Important thing here is not to flip it over and over again. Flip it only once and if you would like the diagonal markings on the steaks then rotate it 45 degrees halfway through on each side.

After you take off the steaks to let them rest, turn the grill down to a medium temperature and then place the peaches meat side down on the grill and cook until tender. This will intensify the juicy, sweet taste of the peaches.

Now it is time to assemble. Mix the Spring Mix Greens and arugula together in a large bowl along with the chopped basil, parsley and chives. Pour the balsamic Vinaigrette into the salad bowl, reserving about ¼ of the dressing on the side, toss until all the green and herbs are evenly coated and distributed throughout. Thinly slice the flat iron steak placing it in the middle of the bowl. Arrange the peaches, meat side up around the outer edge of the bowl. Lightly drizzle the balsamic reduction on the peaches and finish by topping the whole thing off with candied pecans. And then the best part, filling up your plate and tasting the efforts of the evening. Delicious!

Helpful Hints

ü  Organize and gather all the ingredients as well as the proper tools for the job to make it go quick and easy

ü  You can make the marinade in the morning, do errands or go to work and it will be ready for dinner time

ü  Make the Balsamic Reduction in the morning before it gets hot so you aren’t cooking inside in the heat of the day and it has time to cool.

ü  Use kitchen scissors to cut the chives that you are adding into the salad.

The Picture Perfect Picnic

As summer quickly arrives, so too does the oppurtunity to pack a picnic. Communities are frequently having events during the summer such as "Movie Night under the Stars" or "Concert in the Park" where bringing a picnic is perfect for such occasions. And in all actuality you do not even need an excuse to pack a picnic. What better reason is there on a perfect spring, or summer, day to eat outside, feeling the sun against your back and the slight breeze brushing against your cheeks? Or if you live in a place similiar to where I live now, where there is no breeze and its hot, like 100 degrees hot, a picnic can still be fun in spite of the weather as long as you know to plan and pack the perfect meal in that picnic basket of yours.

  "Concert in the Park" Menu

Fresh Strawberries, Candied Walnuts, Feta Cheese on Arugula with Balsamic Viniagrette

Gazpacho

Strawberry Cupcakes with Vanilla Frosting a la Betty Croker

White Wine Sangria

Iced Tea

Plenty of Iced Water

**And don't forget Fido!

If you are bringing your dog, like I always do, make sure to pack your pooch plenty of iced water, their own dinner, a special treat and a damp wash rag to rub them with when they get hot.

I love this menu bevause it is easy to make and so many of the ingredients scream "SUMMER" to me like those in in the Gazpacho.The tomatoes, cucumber, bell peppers, and even a jalopeno, come together to create a refreshing coolness from the cucumber, the sweetness of tomatoes and just a little kick from the jalopeno, The menu is also light and absent of heavy foods which in the heat is always appreciated. The Strawberries, Candied Walnuts, Feta Cheese on Arugula with Balsamic Vineagriette has the perfect balance of sweet but with the salty, tartness of the balsamic vinegar and peppery note of the arugula. Even the strawberry cupcakes with their fluffy texture are better than a rich chololate cupcake that would make you feel full and weighed down in the heat. And what goes perfect with a early evening picnic? White wine sangria of course.With white peaches, green apples, mixed berries and an orange come together with white wine, a bit of brandy and I add Sparkling Water to my Sangria because I like fizziness it creates. Just a warning, it  tastes delicious and fruity but it still has quite a bit of alcohol in it. A bottle of white wine and a cup of Brandy, so drink responsibly.

  

For packing the salads I got a great idea from Pinterest and the Homemade Diva for packing up salads. She uses a mason jar and layers all the ingredients in it, starting with dressing at the bottom and the most fragile ingredients at the top. For this salad, I would start with the dressing, then layer the candied walnuts, feta cheese, strawberries and the the arugula at the top.You can make a mason jar for each guest and when they are ready to eat, they simply shake the closed jar to get the salad dressing distrbuted throughout and then it doubles as a plate (or bowl). Less mess and less dishes. Definitely scores points in my book of absolutely fabulous ideas. Check out her post to see how she does it: http://homemadediva.tumblr.com/post/16237802731/the-greatest-salad-solution-ever

And if the picnic you planned does get halted due to weather, do what I do. Have a carpet picnic. Spread the blanket over the floor and set up your basket as you would at the park. If it was a movie night that you are missing, then pick a classic black and white movie or a romantic comedy, turn the lights in the house down, light candles and it is almost like you are having your movie night under the stars with just a little imagination. Or maybe it is a concert series that you are going to miss out on. Same idea. Turn your family room into a park by setting up your picnic lunch on a blanket and finding an awesome mix on your iPod or Pandora. It may not be what you were excited for, but think of the positives. No long lines at the bathrooms, or even worse portable bathrooms, and a sunburn in spite of your timely and constant SPF protection reapplications. And what’s stopping you from dancing in the family room, because you know you would be dancing at the concert in the park.