New York Steak with Charred Peaches Summer Salad

New York Steak with Charred Peaches Summer Salad


Pan Seared New York Steak

Charred Summer Salad

  • 1 Peach, with the seed removed and cut into 8 pieces
  • Handful of tomatoes
  • 3 Spring onions
  • 5 mint leaves, hand torn
  • 3 ounces of feta, hand crumbled
  • Olive oil to taste
  • Lime juice to taste
  • Kosher Salt and freshly ground black pepper to taste


Steaks: Sprinkle salt and pepper evenly over steaks and allow them to sit covered in room temperature for an hour. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to the pan. Carefully grasp the pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steak from pan; cover loosely with foil. Let stand for 10 minutes. Reserve butter mixture. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Summer Salad: Preheat a cast iron pan on medium heat. Place the peach, tomatoes, and spring onions in a medium sized bowl, dress with olive oil and season to taste. Mix carefully and add the ingredients to the pan. Allow the ingredients to char (a few minutes), place the ingredients back into the mixing bowl, dress with more olive oil and lime juice, season to taste. Top with feta cheese and hand torn mint. Serve with the New York Steak.

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