Marinate
4 pc. Flank steak (about 2 lbs.)
1 tbsp. minced garlic
¼ cup fresh lime juice (2-3 limes)
3 tbsp. olive oil
2 tbsp. fresh ground black pepper
2 tsp. salt
1 tsp. sambal oelek
1 tbsp. cilantro, fresh chopped

Grilled Peaches
2 pc. peaches
½ cup red wine
2 tbsp. brown sugar
1 tsp. fresh thyme

White Balsamic Vinaigrette
1 cup olive oil
½ cup white balsamic vinegar
1 pc. egg yolk
2 tbsp. honey
1 tbsp. fresh chopped chives
1 tsp. Tabasco

Additional Ingredients
½ cup pistachios
100 gr. gorgonzola
1 lb. arugula

• In a bowl combine all of the ingredients of the marinade, then add the steaks
• Place in a Ziploc bag and marinate in the fridge 3-4 hours, don’t rush this, as you want the acids to help break down the muscle tissues
• *If you are an avid foodie and have already added a sous-vide machine to your repertoire, place your steaks in a vacuum sealed bag, you can get away with a tightly sealed Ziploc bag, if necessary. Then place in water bath at 140F for 16 hours, longer if you can be patient.*
• Meanwhile, slice the two peaches open, remove the pit, and slice each half into 5 wedges
• Combine red wine, brown sugar and fresh thyme, then add the peaches, cover and place in fridge for at least 1 hour
• Next, in a separate bowl, combine vinegar, egg yolk, honey, chives and Tabasco
• Using a whisk, slowly incorporate the oil into the vinaigrette, while whisking vigorously, you want to create a creamy vinaigrette and need that vigorous mixing to properly emulsify it
• Preheat the grill to medium-high heat, place the flank steak on and cook to medium, 3-4 minutes on either side, allow to rest
• *If you cooked your flanks sous-vide, remove them from the bath, allow to rest 10 minutes, open bag, place on grill, and grill only to achieve grill marks and flavour, 1 minute either side*
• Meanwhile, remove your peaches from the marinade, and grill to cook, but not overcook, 2-3 minutes
• In a bowl, dress the arugula with the white balsamic vinaigrette, season
• Place on 4 plate, garnish with grilled peaches, pistachios, and chunks of gorgonzola
• Carefully slice the flank steaks, against the grain and place on the salad, Enjoy!