Grilled Flank Steak, Peaches, Blue Cheese on Arugula - Edible Nashville
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Grilled Flank Steak, Peaches, Blue Cheese on Arugula Jill Melton 1 2 1. Rub meat with olive oil and za’atar on both sides.
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Cooking tools:
- Grill
- Oven broiler
- Baster
- Mixing bowl
- Serving bowl
- Whisk
- Tongs
- Cutting board
- Chef's knife
- Kitchen timer
- Measuring spoon
- Measuring cup
- Pastry brush
- Serving platter
- Spoon
- Kitchen towel
- Pepper mill
Ingredients
- 1/2 to 1 poundpiece of flank steak
- 2 tablespoonsza’atar
- 3–4fresh peaches, pitted and cut into sections
- 3 tablespoonsolive oil for brushing on peaches
- 1/4 cupextra virgin olive oil
- 2 tablespoonsbalsamic vinegar
- 1/2small red onion, very thinly sliced
- 1/4 cuptoasted, chopped hazelnuts
- 1–2 ouncesblue cheese, crumbled
- sea salt
- freshly ground black pepper
- 4 handfulsfresh baby arugula leaves
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