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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Gigi
Servings: 4
1 cup balsamic vinegar
1 sprigs, 4 inch size, fresh rosemary
3 cloves garlic, smashed with side of knife
1 tablespoon brown sugar
extra virgin olive oil
2 14 ounces each 1 ¼-inch thick boneless beef rib-eye steaks
4 medium ripe peaches, halved and pitted
½ teaspoon coarse kosher salt
½ teaspoon freshly ground pepper
4 cups torn frisée salad greens
4 ounces gorngonzola, crumbled
In a small saucepan, bring vinegar, rosemary, garlic cloves, and sugar to a boil over high heat. Boil 8 minutes, or until glaze is thick and syrupy and reduced to ½ cup. Let cool; discard rosemary and garlic. Pour half of the glaze into a small cup to use for basting.
Prepare a grill with a medium heat. Lightly brush the grill rack with vegetable oil. Brush the steaks and peaches lightly with extra virgin olive oil. Season steaks with ¼ teaspoon. each of the salt and pepper.
Grill steaks 6 minutes per side for medium rare, 7 minutes per side for medium. When steaks are turned. brush liberally with balsamic glaze. Grill peaches 4 minutes, turning once, until nicely marked and just warmed through. Transfer steaks and peaches to a cutting board.
Toss frisse with 2 tablespoons extra virgin olive oil, season with remaining salt and pepper. Place a mound of greens on each individual plate. Cut steaks into slices, put on plates. Cut peaches into slices, arrange on top of frisse, sprinkle with gorgonzola. Drizzle remaining glaze around plate.