Grilled steak and peach salad with kale and ginger-basil dressing

Grilled steak and peach salad with kale and ginger-basil dressing

1 lemon
Fresh ginger
Peeled fresh garlic
Fresh basil
1 teaspoon honey (optional)
Two 6-ounce top sirloin steaks
1 red onion
1 peach
2 or 3 red radishes
3 tablespoons roasted hazelnuts
¼ pound baby kale

Make the ginger-basil dressing
Zest and juice the lemon, keeping the zest and juice separate.
Grate or peel and finely chop enough ginger to measure 1 teaspoon.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Strip the basil leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the lemon zest, 1 tablespoon lemon juice, ginger, garlic, basil, 1 to 2 teaspoons oil, and the honey, if using. Season to taste with salt and pepper.

Prep and cook the steaks
Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large grill pan or frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a cutting board to rest, then cut into ½-inch-thick slices. Do not clean the pan.
While the steaks cook and rest, prepare the onion and peach.

Prep and cook the onion and peach
Peel the red onion and cut into ½-inch-thick rings.
Cut the peach in half and remove the pit.
In a medium bowl, toss the onion rings and peach halves with 1 to 2 teaspoons oil and season with salt and pepper.
Warm the same pan used for the steaks over medium-high heat until hot. Add the onion rings and peach halves, cut side down, and cook, without turning, until lightly browned, 3 to 5 minutes. Transfer the onion rings to the bowl with the ginger-basil dressing and toss to coat. Transfer the peach halves to a cutting board to cool, then cut the peach halves into ½-inch-wide wedges.
While the onion and peach cook, prepare the remaining salad ingredients.

Prep the remaining salad ingredients
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Coarsely chop the hazelnuts.

Toss the salad
To the bowl with the dressing, add the kale, peach slices, radishes, and hazelnuts and toss to coat. Season to taste with salt and pepper.

Transfer the salad to individual bowls, top with the steak, and serve.

Peaches have a high water content, so they need plenty of heat to char without turning mealy. Give the pan a minute to preheat before adding the peach halves—or cook them on the hottest part of your outdoor grill.

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