Wednesday, August 29, 2012

Peach and Bleu Cheese Steak


*Bold directions are great for Little Helpers


1 pkg Bleu Cheese Crumbles

1 peach per steak (but you can ALWAYS eat extra grilled peaches because they are delicious)

Balsamic Vinegar

Salt and Pepper

Ribeye Steak



Let your rib eye sit on the counter until it is room temperature. I normally skip the salt and pepper when I’m using balsamic vinegar because it is so flavorful, but you can lightly salt and pepper the steaks if you’d like. Otherwise, I put just a few drops of balsamic vinegar on each steak. A little BV goes a long way.

Cut the peaches in half and remove the pit.

Our grill drives me nuts, but I try to turn it on medium heat (whatever that is). Generally, I try to cook out steak about medium. I give it about seven minutes on each side on my grill and that normally does it.

I normally wait about five minutes after the steak goes on and put the peaches on “meat” side down. You want to be able to squeeze the peaches and feel that they are pretty soft.  This for me generally takes about ten minutes.

Put steak on plate. (Tip: Let the steak sit for 5 minutes or so before you plate and serve.  This allows it to reabsorb all the juices. You can then cut off a small piece to make a “mini” steak for kiddos). Slice up peaches into pretty little wedges and arrange prettily so you look like a culinary bad ass. Sprinkle bleu cheese. Oh, hell ya! That’s gorgeous!

Additional awesomeness: You can use this same topping on grilled pork and it’s amazing. You can mix the peaches and blue cheese up with a little BV and freeze it to use as a sauce later on too.


  1. Going to try this tonight...your funny with your descriptions...great to see you are doing well.