Thyme-Mint Vinaigrette:

1/2 cup balsamic vinegar

2 tablespoons chopped fresh thyme

4 tablespoons chopped fresh mint

3 tablespoons Dijon mustard

4 large garlic cloves, minced (approximately 2 tablespoons)

1 1/4 cup extra virgin olive oil

kosher salt, as needed

freshly ground black pepper, as needed

Flank Steaks:

1 flank steak, about 2-1/2 – 3 pounds

Salad:

1 red onion, cut into 2-inch thick rounds

6 peaches, peeled, pit removed, cut in half lengthwise, each half cut into 3 wedges

2 ears of fresh white corn, husks removed

a/n extra virgin olive oil, for grilling

1 large head romaine lettuce, torn or cut into bite-sized pieces

1 small head red leaf lettuce, torn or cut into bite-sized pieces

1 head iceberg lettuce, leaves torn or cut into bite-sized pieces

4 large heirloom tomatoes, cut in half lengthwise, each half cut into 3wedges

2 avocados, pitted and cut into cubes 1x1-inch

1 cup crumbled Gorgonzola

Method:

To prepare the vinaigrette:

1. In a medium bowl, combine balsamic vinegar, thyme, mint, Dijon mustard, and garlic. Using a whisk, slowly stream in the oil while whisking until emulsified.

2. Divide the vinaigrette into two equal portions reserving one portion until ready to serve.

3. With the remaining half, pour over the steak in an airtight container. Place in fridge to marinate overnight, or for at least 4 hours. Halfway through the marinating time, flip the steak and use your hands to evenly distribute the marinade and massage the steak ensuring it is completely covered.

To cook the steak:

4. 30 – 45 minutes prior to grilling, remove steaks from fridge and place at room temperature.

5. Turn the grill on to medium – high heat (approximately 350ºF).

6. Lay the steak on the grill and close the lid.

7. Cook the steak undisturbed for 5 – 15 minutes before flipping and cooking the second side for an additional 5 – 10 minutes, depending on desired doneness.

8. Remove from grill and cover with foil to rest for 10 minutes before slicing.

To prepare the corn, onions and peaches:

9. Lightly oil corn and place directly on the grill.  Lightly oil peaches and onions and place in a BBQ basket.

10. Rotate corn, onions and peaches until colored on both sides.  Corn will take approximately 7 ­– 10 minutes and peaches and onions will take approximately 5 – 10 minutes.  

11. Note: Cooking times are variable based on grill temperature, how often you lift the lid and desired doneness for your meat, vegetables and fruit. It’s important to keep an eye on them but also to let them cook undisturbed as much as possible.

12. Meanwhile, prepare the salad greens…

To prepare the salad:

13. Wash all greens and run through a salad spinner to remove any excess water. Add greens to a large salad bowl and set to the side.

14. In a separate small bowl, add tomato wedges and avocado and toss with 1 tablespoon of reserved vinaigrette. Set to the side.

15. Toss greens with remaining vinaigrette and divide amongst 6 large salad bowls or plates.

16. Evenly divide tomato wedges, avocado, grilled peaches and onion.

17. Thinly slice steak and add as desired to each salad. Finish with grilled corn and Gorgonzola and serve immediately.

Kitchen Note: Feel free to substitute grilled salmon, chicken or prawns for the steak noting that cooking times will change.