| Level: | Easy |
| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- For the steak:
- 1 1/4 cups extra-virgin olive oil
- 3 sprigs rosemary
- 1 12-ounce New York strip steak
- Kosher salt and freshly ground black pepper
- For the dressing:
- 1/2 pound blue cheese, crumbled
- 1/3 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- Pinch of cayenne pepper
- 2 teaspoons minced fresh chives
- For the salad:
- 2 peaches, halved and pitted
- 4 cups mesclun greens (about 3 ounces)
- 2 tablespoons chopped fresh chives
- 3 tablespoons thinly sliced fresh basil
- 1 tablespoon chopped fresh tarragon
- Freshly ground black pepper
Instructions
- Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. 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. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
- 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. Remove to a cutting board and let rest 10 minutes before slicing.
- Make the dressing: 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.
- Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. 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. 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1063 |
| Total Fat | 101 g |
| Saturated Fat | 28 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 29 g |
| Cholesterol | 115 mg |
| Sodium | 801 mg |
Reviews
It’s not about the smoke point
Despite the fact that the smoke point of extra virgin olive oil exceeds home cooking temperatures, there is a persistent myth that it is unsuitable for cooking. In fact, extra virgin olive oil was more stable than saturated fats like coconut oils, and oils with high smoke points such as avocado oil. Researchers found that the smoke point of an oil did not correlate to the oil’s performance when heated. Oils with low smoke point (such as coconut oil), or moderate smoke points (such as extra virgin olive oil), outperformed oils with higher smoke points.
Dr. Simon Poole, MD, and presenter at the 2018 Olive Oil Conference, in an interview in the Olive Oil Times stated, “This research provides unequivocal and definitive evidence that should finally dispel this myth. It shows that extra virgin olive oil is not only safe during heating at regular cooking temperatures, but is the desirable cooking oil when compared with others. The production of potentially harmful polar compounds and trans fats was markedly lower in EVOO.”