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Grilled Tomato and Peach Salad with Sliced Fillet



I love summer and fresh fruit. I also love grilling. This is my way to get the best of both.

Start by seasoning two fillets with a dusting of Himalayan pink salt and white pepper or if you prefer your favorite seasoning. Let rest while you prepare the tomatoes and peaches.

Slice one large beefsteak tomato into wedges and two peaches in half. Coat both sides with olive oil and place in grill pan over medium high heat. Grill on both sides for several minutes. Remove from pan and allow to cool.

While cooling, grill the steaks to your desired doneness. Let rest about five minutes before slicing into thin strips.

Assemble the salad with a bed of spring mix, followed by a few thin  slices of red onion. Add the tomatoes and peaches then top with steak slices.
For dressings I live in a house divided. My wife likes creamy dressing and I am a vinaigrette guy. I topped it with a light dressing made of olive oil and red wine vinegar with fresh minced garlic and a touch of basil and oregano. She used Catalina.

Pour yourself some mint iced tea and enjoy this light evening summer fare.

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