Prep the steak: Pat the steak dry and season both sides with salt and pepper. If you have time, let it sit at room temperature for 20–30 minutes. This helps it cook more evenly.

Make the dressing: In a small jar, combine balsamic vinegar, honey, Dijon, garlic, a pinch of salt, and a few grinds of pepper. Whisk in 1/3 cup olive oil until emulsified. Taste and add lemon juice if you want extra brightness.

Heat the grill or pan: Preheat a grill to medium-high. No grill? Use a cast-iron skillet or grill pan over medium-high heat. Lightly oil the grates or pan.

Grill the peaches: Brush cut sides with a little olive oil. Place peaches cut side down and cook 2–3 minutes until grill marks form and they soften slightly. Flip and grill 1–2 minutes more. Remove and let cool slightly, then slice.

Cook the steak: Grill or sear the steak for about 3–5 minutes per side for medium-rare, depending on thickness. Use a thermometer for precision: 125–130°F for medium-rare, 135°F for medium.

Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain so it’s tender.

Toast the nuts: In a dry skillet over medium heat, toast the nuts for 2–3 minutes until fragrant. Keep them moving so they don’t burn.

Assemble the greens: Add arugula (or your greens), red onion, and tomatoes to a large bowl. Drizzle with a little dressing and toss to lightly coat.

Add peaches and steak: Lay grilled peach slices and steak over the greens. Sprinkle with goat cheese or feta, toasted nuts, and torn herbs.

Finish and serve: Drizzle with more dressing to taste. Add a pinch of flaky salt and a crack of black pepper. Serve right away while the steak and peaches are still slightly warm.