Grilled Peach and Steak Salad

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Servings: 4 Prep: 30 min Dairy Free GAPS Gluten Free Paleo Entree Salad Grill Added 3 months ago Updated 3 months ago

Ingredients

6 peaches 2 cups fresh basil 1 pound New York Strip steaks, or flat iron or flank steak 1 teaspoon sea salt ½ teaspoon ground black pepper ½ teaspoon cayenne ⅓ cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon mustard 10 ounces red leaf lettuce

Instructions

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.