ingredients

• 1 ½ lb flank steak 
• 2 teaspoons paprika 
• 2 teaspoons black pepper 
• 1 teaspoon garlic salt 
• 1 teaspoon dried oregano 
• 1 teaspoon dried cayenne pepper 
• 4 large peaches 
• 16 oz arugula 
• 1 cup chopped pecans 
• 2 tablespoons mayo 
• 3 tablespoons olive oil 
• 3 tablespoons balsamic vinegar 
• 3 cloves minced garlic 
• ¼ teaspoon salt 
• 1 tablespoon water 
• ¼ cup crumbled blue cheese

cooking

1. Spray the grates of outdoor grill with non-stick spray and preheat the grill. 
2. In a small bowl, combine the paprika, pepper, garlic salt, cayenne pepper, and oregano.  Rub the spice mixture over the steak. 
3. Place the steak on the grill and grill the steak for 8-10 minutes, flipping once.  Remove the steak and allow it to rest for 10 minutes before slicing. 
4. While the steak rests, add your peaches (pitted and halved or sliced) onto the hot grill.  The grill peaches until soft. This should take about 5 minutes depending on the ripeness of your peaches. 
5. Divide arugula between 4 plates.  Slice the steak across the grain and divide the slices of steak and peaches between the salads. Serve the salad with pecans and blue cheese crumbles. 
6. For the dressing, whisk together the mayo, olive oil, balsamic vinegar, garlic, salt, and water.