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If you haven’t tried grilling peaches yet, you’re missing out! The quick cooking brings out their juiciness and intensifies their sweetness. They are great served as a warm dessert with a side of vanilla ice cream, or tossed in a salad along with a perfectly grilled piece of steak.
1 oyster steak
1 tablespoon salt
1 packed tablespoon brown sugar
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon ground cumin, such as Pereg
2 tablespoons Tuscanini Olive Oil
1 bag romaine lettuce
1 kirby cucumber, sliced
1/4 cup sliced cherry tomatoes
2 ears corn, grilled
2 peaches, sliced and grilled
fresh mint (optional)
1/4 cup Tuscanini Balsamic Vinegar
1/4 cup Tuscanini Olive Oil
2 teaspoons Tuscanini Lemon Juice
1 teaspoon minced fresh thyme or1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper, such as Gefen
Remove the steak from the fridge about 20 minutes before grilling. Meanwhile, combine salt, brown sugar, smoked paprika, thyme, black pepper, garlic powder, onion powder, mustard and cumin in a small bowl. Drizzle steak with olive oil and season with a few teaspoons of spice rub; set aside. Preheat grill to medium-high. Grill steak for seven minutes on each side. Let rest 10 minutes before slicing.
To assemble salad, gently toss lettuce, cucumber, tomatoes, shaved corn kernels and peaches. Top with fresh mint and sliced steak. Mix dressing ingredients until combined, then drizzle over salad and toss to coat.
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