From the August/September 2017 issue
Serves 4


  • 1 pound sirloin or skirt steak
  • Sea salt and black pepper, to taste
  • 3 medium ripe peaches, pitted and cut into wedges
  • 1 medium yellow onion, cut crosswise into 1/2-inch thick rounds
  • 6-8 cups mixed salad greens
  • 1/2 cup pecans or walnuts, toasted
  • 1/2 cup extra-virgin olive oil, plus more for the grill
  • 1/4 cup apple cider vinegar
  • 1 TBSP honey
  • 1 tsp Dijon mustard
  • 1 tsp finely grated fresh ginger


  1. Heat a grill to medium-high

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