These grilled lamb chops are breaded with belgioiosoinc Asiago and paired with an Asiago tomato dipping sauce to create a bold, flavorful, and delightfully cheesy summer recipe.
Marinade the peach slices in a touch of lemon juice and fresh herbs.
Drizzle or brush olive oil on both sides of the bread. Place on the grill pan and cook until lightly golden brown, about 6-8 minutes. Remove the bread from the grill pan. While hot, sprinkle with salt and rub with the garlic clove. Set aside until ready to serve. In the same cast-iron grill pan over medium heat, add 1 teaspoon of EVOO. Once hot, add the peach slices and cook until lightly charred on both sides, about 2-3 minutes per side. Remove to a paper-towel-lined plate and set aside. Keep the cast-iron pan on heat.
Generously season the NY strip on all sides with black pepper and salt. Add 1 tablespoon of olive oil to the cast-iron pan. Once hot, add the steak and cook without moving until a golden crust forms, and then continue cooking to desired doneness, 3-4 minutes per side for medium-rare. Remove from the pan and let rest for about 6 minutes. Thinly slice the steak against the grain with a serrated or sharp knife, forming slices about ¼-inch thick.
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