Seared Striploin with Tomato & Peaches

INGREDIENTS:

• 1 striploin steak, preferably grass-fed
• Solspring^® Real Salt^® Ancient Fine Sea Salt
• Solspring^® Biodynamic^® Whole Black Peppercorn, freshly cracked
• 4-5 large heirloom tomatoes
• 2 peaches
• 1 cup Solspring^® Biodynamic^® Balsamic Vinegar (for glaze recipe)
• 1 Tbsp. Solspring^® Organic Honey (for glaze recipe)
• Basil for garnish

DIRECTIONS:

1. Remove steak from the fridge about 30 minutes before preparing. Season well on both sides with salt and pepper.
2. Make the balsamic glaze.
3. Slice the tomatoes into wedges, and add a few pinches of salt. Fold to combine.
4. Preheat your skillet or grill pan. Once very hot, place the steak on top and let cook for 3-4 minutes, then flip and repeat on the other side. Remove from heat and place on a cutting board to rest for 10 minutes (to retain heat, you can tent a piece of foil over top).
5. Slice the peaches, and add them to your tomatoes. Add a small drizzle of the balsamic glaze and, fold to combine.
6. To serve, drizzle a large platter with the balsamic glaze. Add the tomato and peach salad, drizzle with more glaze. Garnish with basil.
7. Slice the steak crosswise, and add it to the top of the salad. Drizzle again with glaze, and enjoy!

Balsamic Glaze Recipe

Makes about ½ cup

Directions:

1. Place vinegar and honey together in a small saucepan.
2. Bring to a boil, reduce to simmer and cook for 15-20 minutes until the liquid has reduced by about half and has thickened slightly (it will thicken more as it cools).
3. Store in an airtight container in the fridge for up to 4 months. Bring to room temperature before using.