To a bowl, whisk balsamic vinegar, honey, olive oil, garlic, onion powder, salt and pepper. Reserve 1/4 marinade for salad, later. Take 3/4 marinade and add steak to a shallow dish, or ziploc bag. Let marinate for 30-45 minutes at room temperature.
Heat your outdoor grill or a grill pan (indoors) to high. Season beef generously with salt and pepper. Add steak then grill for 3-4 minutes per side, depending on how thick your steak is, then let rest for 10 minutes before thinly slicing against the grain.
While beef is resting, slice peaches in half, and place on grill for 2-3 minutes. Allow to cool, and slice thin.
To a bowl or plate, evenly divide salad greens, and Gorgonzola. Toss with balsamic/honey marinade (reserved from earlier - NOT the used marinade from meat). Top with sliced steak. Enjoy!
Notes
omit cheese to keep whole30
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