Balsamic-Glazed Rib-Eye Steaks with Grilled Peaches

  • 1 c. balsamic vinegar
  • 1 sprig fresh rosemary
  • 3 clove garlic
  • 1 tbsp. brown sugar
  • extra virgin olive oil
  • 2 1 1/4-in-thick boneless beef rib-eye steaks
  • 4 medium ripe peaches
  • ½ tsp. coarse kosher salt
  • ½ tsp. freshly ground pepper
  • 4 c. torn frisee salad greens
  • 4 oz. gorngonzola
Level: Moderate
Serves: 4

ingredients

  • 1 c. balsamic vinegar
  • 1 sprig fresh rosemary
  • 3 clove garlic
  • 1 tbsp. brown sugar
  • extra virgin olive oil
  • 2 1 1/4-in-thick boneless beef rib-eye steaks
  • 4 medium ripe peaches
  • ½ tsp. coarse kosher salt
  • ½ tsp. freshly ground pepper
  • 4 c. torn frisee salad greens
  • 4 oz. gorngonzola

directions

  1. In a small saucepan, bring vinegar, rosemary, garlic cloves, and sugar to a boil over high heat. Boil 8 minutes, or until glaze is thick and syrupy and reduced to 1/2 cup. Let cool; discard rosemary and garlic. Pour half of the glaze into a small cup to use for basting.
  2. Prepare a grill with a medium heat. Lightly brush the grill rack with vegetable oil. Brush the steaks and peaches lightly with extra virgin olive oil. Season steaks with 1/4 tsp. each of the salt and pepper.
  3. Grill steaks 6 minutes per side for medium rare, 7 minutes per side for medium. When steaks are turned. brush liberally with balsamic glaze. Grill peaches 4 minutes, turning once, until nicely marked and just warmed through. Transfer steaks and peaches to a cutting board.
  4. Toss frisse with 2 tablespoons extra virgin olive oil, season with remaining salt and pepper. Place a mound of greens on each of 4 plates. Cut steaks into slices, put on plates. Cut peaches into slices, arrange on top of frisse, sprinkle with gorgonzola. Drizzle remaining glaze around plate.