Makes approximately 4 servings ⋅ Adapted from The American Heart Association

  • 1 pound boneless top sirloin steak (about 1 1/2 inch thick), all visible fat discarded
  • 4 medium peaches, halved
  • 1 tablespoon canola or corn oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground, preferred
  • 1 tablespoon honey
  • 2 cups spinach, spring mix greens, arugula, kale, or other greens
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons sliced basil leaves
  • 2 tablespoons fat-free feta cheese, crumbled
  1. Put the beef and peaches on a large platter. Using a basting brush, brush the oil over the beef and peaches. Sprinkle the salt and pepper over the beef. Drizzle the honey over the peaches. Grill the beef for 8 to 10 minutes on each side for medium-rare doneness.
  2. Place the peaches on the grill with the cut side down. Grill the peaches for 3 to 4 minutes on each side or until fork-tender. Let the beef stand for 10 minutes before slicing it.
  3. Arrange the greens on a large platter. Top with the grilled peach halves. Drizzle the peaches with vinegar. Sprinkle with the basil and feta. Serve with the beef.