Receita
Chudda's Cuisine/Lounge
Jun 20, 2014
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PEACH STEAK SALAD WITH AVOCADO DRESSING

With the arrival of summer Ludmilla has been crazy about getting her hands on peaches every time she shops.  I love peaches as well and so I thought about a salad we could make to combine our favorite ingredients…steak, peaches, salad and the grill!  I think we came up with a super idea and it turned out so delicious that we’ve eaten it at least 3 times since.  I found this AMAZING steak rub on the Food Network site and I’m in love with it!!! (I did replace the apricot salt with applewood smoked salt but you could use whatever type you like) You will love it too!  The combination of the grilled steak, grilled peaches and an avocado yogurt dressing I made created the most satisfying and delicious salad that is perfect for summer and the grill.  You could top it with any type of cheese, but of course we used our favorite…blue.  We have made this with both New York and Ribeye steaks and both were fantastic! Enjoy and again, use your own twists and favorites to make this salad your own!  Bon Appetit!

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Ingredients

1 tablespoon olive oil

1 pound double New York strip steak, Ribeye, or your favorite

3 peaches, halved, pits removed and drizzled with olive oil

1 head romaine lettuce, cleaned and  chopped

2 roma tomatoes, diced

blue cheese (your favorite)

1 large avocado

1 c. nonfat, greek yogurt

1/4 c. chopped mint

4 limes, juiced

1 T. minced garlic

1 T. honey

1/2 c. buttermilk

kosher salt and pepper

For the rub
1/2 tablespoons brown sugar

1/2 tablespoon applewood smoked salt

1/2 tablespoon freshly ground black pepper

1/2 tablespoon regular salt

1/2 tablespoon red chili pepper flakes

1/2 tablespoon coffee grounds

1/2 tablespoon granulated garlic

1/2 tablespoon smoked paprika

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Directions

Apply the olive oil to the entire steak and then sprinkle the rub onto the meat. Allow the flavors to develop for 2 hours.

Heat coals on a grill. When the coals are hot, move them to one side of the grill. Sear the steak for 2 minutes on each side over the coals. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes.

Rest the steak for 10 minutes before slicing.

While steak is resting, place peaches on oiled grill and grill 1-2 minutes per side until just slightly charred, depending upon the ripeness of the peaches.  (Don’t grill too long or peaches will become mushy).  Set aside

Avocado Yogurt Dressing

Place avocado, yogurt,  mint, lime juice, garlic, honey and buttermilk in a food processor and process until well blended and creamy.  Season with salt and pepper to taste and set aside.

Combine romaine, tomatoes and dressing and toss to combine.  Plate with sliced steak, peach (slice if you like) and crumbled blue cheese on top.

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Ingredients:

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4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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Peel the skin off of the jalapeños and small dice.

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