Grilled Steak with fresh peaches, gorgonzola and caramelized onions…oh my gosh. Every bite is a flavor explosion. For those that don’t like Gorgonzola, Goat Cheese would probably be equally as good (maybe with a few chopped pecans?) or just skip the cheese. You’ll love it, too!
Balsamic Steak and Peach Salad
1-1/4lbs tri-tip or flank steak, cut into easily grillable pieces (could use any cut of steak, really!)
1/2 cup + 1 tablespoon balsamic vinegar, divided
2 tablespoons brown sugar
3 cloves crushed garlic
salt and pepper
2 tablespoons extra virgin olive oil
1 jumbo or 2 smaller sweet onions, sliced thin
2 large ripe peaches, chopped
4 oz. gorgonzola cheese crumbles
9 oz. mixed greens
For the Honey-Balsamic Vinaigrette:
1/4 cup + 2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1-1/2 tablespoons honey
1 clove garlic, roughly chopped
salt and pepper
Combine 1/2 cup balsamic vinegar, brown sugar, garlic, and lots of salt and pepper into a large Ziplock bag then squish to mix. Add steak then marinate for 30 minutes or up to 8 hours.
Heat extra virgin olive oil in a large skillet over medium heat. Add onions, season lightly with salt, then saute until caramelized and soft, 30 minutes, stirring occasionally and turning heat down slightly if onions begin to color too quickly. Stir in remaining 1 Tablespoon balsamic vinegar then set onions aside to cool – can be done up to a couple days ahead of time.
Preheat a well-oiled grill over high heat for at least 10 minutes then turn heat down to medium-high. Add steak then grill for 3-4 minutes per side, depending on how thick your steak is, then let rest for 10 minutes before thinly slicing against the grain – can be done 1 day ahead of time.
For the Honey-Balsamic Vinaigrette: Add ingredients into a blender then blend until smooth.
Divide lettuce, steak, caramelized onions, peaches, and cheese between bowls then top with vinaigrette and serve.
It’s salad time, again. I love salad 365 days a year but with fresh produce and fruit in spring and summer, it’s the best! This salad is so simple and so delicious and you can have it anytime. Experiment with different greens, fruit and nuts and enjoy!
What a yummy patriotic salad to share this Memorial Day weekend.
STRAWBERRY AND SPINACH SALAD
Baby Spinach salad mix
1 cup fresh blueberries, rinsed and drained
1 cup fresh strawberries, rinsed, drained and sliced
1/2 cup chopped walnuts (or pecans)
Sweet Balsamic Dressing
1.5 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt & pepper, to taste
Blend salad dressing ingredients together and chill.
When ready to serve, toss salad with dressing and serve immediately.
Roast Pork was a staple in our Iowa farm home, tender, juicy and always accompanied by mashed potatoes and gravy. Through the years, I’ve cooked pork roast many ways but this recipe, shared with me by buddy Jan, was different and equally tender and delicious. A great crock pot recipe I’ll be making again and again.
BALSAMIC PORK TENDERLOIN
Two-three pound boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic, chopped
Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
Store remaining gravy in an airtight container in the refrigerator for another use.
My youngest daughter LOVES vinegar potato chips and I spotted this recipe some time ago on a blog that I follow, Lucy’s Friendly Foods. I am a popcorn hound and had to try it. If my daughter, Sarah, liked it, it was a winner.
I’m happy to report we both liked it! The reduction of the balsamic vinegar had a delightfully sweet, and salty, taste. A nice, lighter, change from the traditional (and always yummy) buttered popcorn.
Brussel Sprouts did not make their way into my kitchen until last year. My early experiences with Brussel Sprouts left me scarred..they were always very bitter and tough. My older daughter, Megan, set out to convert me starting with roasted Brussel Sprout chips. From there I graduated to roasted Brussel Sprouts and NOW, I make Balsamic Roasted Brussel Sprouts.
The tender Brussel Sprouts, purchased at Costco, are delicious roasted and the balsamic vinegar/olive oil glaze allows the sprouts to roast to a luscious golden brown. The final product is a taste bud party!
BALSAMIC ROASTED BRUSSEL SPROUTS
3 cups brussels sprouts, washed and sliced in half
3 tablespoons balsamic vinegar
3 tablespoon olive oil
fresh ground sea salt and pepper
Preheat the oven to 375 degrees.
Whisk together the vinegar, salt and pepper in a small bowl.
Slowly add the olive oil until the well blended.
Put the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar mixture over the sprouts and gently toss to coat.
Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.