Steak Salad, Hold the Lettuce

STEP 1: MARINATE

Combine steak with marinade ingredients. Cover and refrigerate 2-4 hours, or at least 30 minutes.

STEP 2: PREP

Soak red onion in ice water for 5 minutes. Drain and pat dry.

STEP 3: VINAIGRETTE

Whisk vinaigrette ingredients together. Adjust salt to taste.

STEP 4: CHAR

Preheat grill over high heat. Brush peach cut sides with olive oil. Grill cut-side down 1-2 minutes until charred but still firm. Cool, then cube. Coat corn with olive oil and grill, turning occasionally, until charred and tender. Cool slightly, then slice kernels from cobs. Drizzle bread with olive oil and grill until toasted and charred on both sides. Finish with flaked sea salt and cilantro.

STEP 5: STEAK

Remove steak from marinade, let excess drip off and pat surface dry. Grill over high heat until deeply seared and cooked to preferred doneness. Rest 5-10 minutes, then slice against the grain.

STEP 6: SALAD

Combine peaches, corn, cucumber and red onion. Toss with vinaigrette. Gently fold in avocado and mozzarella. Transfer to a platter and finish with cotija and cilantro.