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Grilled Top Sirloin and Stone Fruit Salad

Servings 4

Ingredients

  • 4 ea. 8 oz. top sirloin steaks
  • 2 ea. yellow peaches pitted and sliced
  • 2 ea. nectarine pitted and sliced
  • 1 cup blueberries
  • 2 ea. romaine hearts chopped
  • 4 oz. gorgonzola cheese
  • 3/4 cup white peach vinaigrette recipe to follow
  • olive oil
  • salt and pepper

White Peach Vinaigrette:

  • 1/4 cup lime juice
  • 1/4 cup tequila
  • 1 cup salad oil
  • 1/4 tsp. cajun seasoning
  • 1/2 cup sugar
  • 1/2 tsp. chile powder
  • 1/4 cup Triple Sec
  • 2 tsp. white vinegar
  • 1/4 tsp. garlic minced
  • 2 ea. white peaches pitted and pureed

Instructions

Steak Preparation:

  • Season the steaks with olive oil, and salt and pepper. Cook to desired temperature. Remove from the grill and let rest. In a bowl place romaine lettuce and tossed with the white peach vinaigrette, portion evenly onto four plates. Top with stone fruit, blueberries and gorgonzola cheese. Place a steak onto each plate and serve.

Vinaigrette Preparation:

  • Combine all ingredients together in a mixing bowl, except the oil. Using a wire whip, emulsify oil into the mixture. Yields 3 cups.