Grilled Peach Salad and Chimichurri Steak

Sweet and savory ingredients come together in this exceptionally delicious meal.

Stonewall Kitchen pulled out all the stops when creating this recipe! It stars steak marinated in their new Chimichurri Grille Sauce, which features a South American-inspired blend of herbs, oil, vinegar, garlic and red pepper flakes. Then they added juicy peaches, crunchy pecans and creamy goat cheese to bring even more incredible flavors to this fantastic dinnertime dish.

DIRECTIONS:

1. Season steak with kosher salt on all sides and place in a large plastic container or bag. Cover with ¼ cup Chimichurri Sauce, return to refrigeration, and allow to marinate overnight, or at least four hours.
2. Preheat grill on high, remove marinated steak from container and allow to sit at room temperature for one hour prior to grilling.
3. Place steak on high heat, allowing char to form, until desired doneness is reached. This usually about 6-8 minutes on each side for an average flank or strip steak. Remove from heat and allow to rest for ten minutes before slicing.
4. While steak is resting, place peach halves cut side down on the grill for about 30-60 seconds, just long enough to form grill marks. Remove from heat and allow to cool. After they have cooled cut each half into 5-6 slices.
5. Whisk together olive oil, balsamic vinegar, mustard, salt and pepper to make the salad dressing.
6. Combine lettuce, peaches and pecans with dressing and divide into four bowls. Top with crumbled goat cheese, dried cherries and jalapeños.
7. Slice rested steak, serve with additional Chimichurri Sauce.

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