Grilled Peach and Steak Salad

1. Preheat gas or charcoal grill to medium-high heat. Tear basil leaves from stem.

2. Halve and pit peaches.

3. Season steak with salt, pepper, and cayenne. Grill the steak for 4-5 minutes per side for medium doneness. Remove from the grill and let rest for 15 minutes.

4. Reduce grill temperature to medium. Dip the cut side of the peaches in 2/5 of the olive oil.

5. Grill peaches cut-side-down for 3-4 minutes, until grill-marks form and they start to caramelize.

6. Flip and grill for 1 additional minute on the other side. Remove from the frill and set aside. Make sure steak has an internal temperature of 145F.

7. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and mustard. Set dressing aside.

8. Slice steak against the grain into thin slices.

9. Toss basil leaves and lettuce with dressing. Top with grilled peach halves, sliced steak, and serve.