This is a light summer favourite. You can use fresh grilled steak (NY Strip, Flank, Sirloin) or even left over slices of lean round roast for an ultra quick and easy meal.

Ingredients:

1 Sirloin Steak, 1-2 NY Strip or 1 Flank Steak

8 cups arugula

1/2 cup roughly torn fresh basil

2 peaches cut in 8 wedges each

1/4 to 1/3 cup crumbled goats cheese, feta or 1 lump of Burrata (if you can find it!)

Marinade/Dressing (marinate if using Flank Steak)

1/4 cup balsamic vinegar

1/4 cup olive oil

1 tbsp honey

2 tsp grainy mustard

Fresh cracked black pepper and sea/kosher salt to taste

Directions:

Whisk together all marinade ingredients. Place half in a ziploc , pierce steak all over and add to bag, toss, even massage to coat. Marinate up to 12 hours (in fridge) or minimum 30 minutes on counter. Set aside remaining marinade for dressing.

Remove Steak from marinade, pat dry and season all over with salt and pepper. Bring to room temperature. (If using NY Strip or Sirloin there is no need to marinate, but very important to bring to room temperature and rub with salt and pepper).

Heat clean grill to medium high. Grill flank steak turning twice to 145 degrees F for medium rare. Transfer to plate, cover with foil and rest 5-10 minutes. (The other steak cuts should also grill at the same temperature, approximately 6 minutes per side, to 145 degrees F for medium rare).

While steak is grilling lightly brush peach slices in olive oil. Carefully place across grill or in grilling basket, and grill 2 minutes per side. You’re looking for slightly caramelized effect of grill marks, but want to keep the peaches firm.

Slice the steak against the grain. Whisk salt and pepper into the reserved salad dressing. Toss with greens and basil and plate on a serving platter. Top with grilled peaches, steak slices and either scatter goat cheese or break lump of burrata on the middle of the salad. Finish with a drizzle of balsamic reduction and/or few flakes of maldon salt.

Photo credit: The Lavender Kitchen