- 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
- 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.
- 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.
- 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.
- 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.