Grilled Steak and Peach Caprese

serves 4

Ingredients:

1lb sirloin steak

3 peaches, halved and pitted

2 tablespoons Gil’s Basil Extra Virgin Olive Oil

1 tablespoon Big Sur Gourmet Bread Dipper

Peach and Basil Vinaigrette:

1 grilled peach, cut into wedges

2 tablespoons fresh basil, chopped

2 tablespoons Gil’s Roasted Garlic Champagne Mustard

1/4 cup Gil’s Basil Extra Virgin Olive Oil

2 tablespoons honey

2 tablespoons lemon juice

pinch of San Fran Sea Salt

4 cups baby arugula

1 cup ciliegine or baby mozzarella balls

1 cup cherry tomatoes, halved

2 tablespoons pesto sauce

Instructions:

Preheat a gas grill to medium high heat or prep a charcoals for a charcoal grill. Place steak and peaches on two separate plates. Drizzle the peaches and steak with olive oil and generously season with bread dipper spice blend.

Once the grill has preheated, add the steaks and peaches. Grill steak for 3-5 minutes per side, or until desired doneness is reached. Remove steak from the grill and set aside to rest for 5 minutes before slicing into strips. Grill the peaches for 1-2 minutes or until grill marks form, remove from the grill and cut into wedges.

While the steak is resting, place 1 of the grilled peaches in the bowl of a food processor. Add basil, mustard, olive oil, honey, lemon juice, and salt, blend until smooth,

Divide arugula between plates and top with steak, peaches, mozzarella, and tomatoes. Drizzle the salads with pesto sauce and vinaigrette before serving.