There’s a Bank Holiday weekend looming, so Lucy is cursing the weather by suggesting a simple, but incredibly tasty summer salad.
I haven’t even started writing about how this recipe will be great for the forthcoming Bank Holiday weekend and already it’s pouring with rain. I am literally the kiss of weather death. The minute I post a frozen or iced cocktail, the heavens open. If I even think about a barbecue recipe, the clouds loom and I have to scuttle off to find a cardigan. So, as it’s already raining, I feel I can’t curse the last Bank Holiday weekend of the year even more than I have already, so here’s a super recipe for a Steak and Roasted Peach Summer *ha* Salad.
And it is super, I can absolutely assure you. I have made this a couple of times and on those occasions, we have managed to eat the whole lot between the two of us, even though the recipe will easily feed 3 to 4. This dish is a satisfying combination of meat, fruit and cheese. I know it screams the 70’s but I adore a meat and fruit combo, it’s an undeniably classic combination and I don’t care if it’s a little old fashioned. The steak, peaches and red onions are char grilled either on a barbecue, under an umbrella, or on a griddle pan on the stove. These are then artistically plonked on the leaves of your choice, dressed with a lightly spiced mustard dressing and dawbed with some soft blue cheese. I used my beloved feather steak which I get from Ocado, but if you can’t get this, a lovely bit of sirloin would work as well. You can, of course, add any other bits and bobs you fancy, like avocado, pine nuts or a different cheese, just use this as a bit of a template. This fantastic, fresh recipe came to me via the Williams Sonoma website, with huge thanks to them.
The peaches and onions pair so amazingly together and are soft and lightly charred. Sling in tangy blue cheese and soft leaves and this is one of the most delicious salads I have ever enjoyed. The good thing about this recipe, if the weather has bitten you on the arse, is that it’s quick. So if you are barbecuing the steak and peaches in the rain, you shouldn’t have to be under the brolly too long.
This recipe will feature on Lucy Loves later this week.
Steak and Roasted Peach Summer Salad Recipe
Serves 3 to 4 hungry buggers
You will need a griddle pan or a barbecue, weather permitting
- Steak and Marinade
- 500g steak, I used feather steak but sirloin or rump would be good too
- 3 tablespoons olive oil
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons chopped fresh rosemary
- 1 large clove garlic, chopped or crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 ripe but not too ripe, peaches, quartered
- 2 red onions, sliced into thick slices
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper
- 4 big handfuls of salad leaves, pea shoots, watercress, little gem
- 200g blue cheese, crumbled
- 3 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1/2 chopped red chilli, optional
- 1 tablespoons chopped fresh rosemary
- Salt and pepper
Take a bowl or large food bag and measure in the olive oil, Worcestershire sauce, fresh rosemary, garlic and salt and pepper. Add the steaks and squidge the bag around to ensure everything is well coated. Leave in the fridge for at least an hour or up to 24 hours to marinate.
When you are ready to prepare the dish, pre heat your griddle or barbecue until it’s smoking hot. Remove the steak from the bag, discarding the marinade, and place on the grill. Cook for a couple of minutes on each side, you need the steak to be a lovely medium rare, then turn and cook for another couple of minutes. Press down on the grill to ensure you get some good char grill marks.
Once cooked, place on a chopping board, covered in foil, while you complete the rest of the salad.
For the dressing mix together, in a jar or small bowl, the balsamic, mustard, chilli, if using, and rosemary. Whisk in the olive oil then add salt and pepper to taste and whisk or shake the jar for a final mix. Pop to one side.
Quarter your peaches and peel, then slice, the red onions into thick slices. Whisk together a mixture of the balsamic and oil and season. Drizzle this on the peach quarters and onions. Place the peaches onto the hot grill and griddle for a minute or so to char slightly then pop onto a chopping board and, once cooled, slightly, half each quarter. Pop the onions onto the grill and repeat until lightly charred.
To assemble the salad take a large serving plate and add a generous layer of your choice of leaves. Thinly slice your steak then layer on top of the leaves. Dot on the grilled peaches and onions then dot on some blue cheese. Add more leaves then drizzle the whole plate with your dressing.
Serve with the extra dressing on the side, with warm bread or buttered or roasted new potatoes, if you like.