Peach Salsa and Steak Salad

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Starshape

subheading: For the Salsa:

2 large ripe but firm yellow peaches or nectarines

2 Tbsp neutral oil like grapeseed with a high smoke point plus extra to brush the grill

1 shallot, minced

1 green chilli like jalapeno, serrano, or bird’s eye, minced

3 Tbsp chopped cilantro, tender stems and leaves

¼ cup/60 ml fresh lime juice

½ tsp toasted ground cumin

Fine sea salt

Ground black pepper

Heat the grates of a grill over medium-high. Brush the grates with a little oil. Cut the peaches in half lengthwise and remove and discard the stone in the center. Brush the cut sides of the peach with a little oil, place the cut side down on the grill's surface, and cook until the peaches develop char marks, 3 to 4 minutes. Remove the peaches, be careful they will be very soft and transfer them to a bowl to cool. Once cool enough to handle, peel and discard the skin, dice the peaches and transfer to a medium mixing bowl. Fold in the shallot, jalapeno, cilantro, lime juice, cumin, salt, and pepper. Fold to coat well, taste, and season if needed. Cover and leave aside for 30 minutes. Heat the grates of a grill over medium-high. Brush the grates with a little oil. Cut the peaches in half lengthwise and remove and discard the stone in the center. Brush the cut sides of the peach with a little oil, place the cut side down on the grill's surface, and cook until the peaches develop char marks, 3 to 4 minutes. Remove the peaches, be careful they will be very soft and transfer them to a bowl to cool. Once cool enough to handle, peel and discard the skin, dice the peaches and transfer to a medium mixing bowl. Fold in the shallot, jalapeno, cilantro, lime juice, cumin, salt, and pepper. Fold to coat well, taste, and season if needed. Cover and leave aside for 30 minutes.

subheading: For The Salad:

2 ears of sweet corn, remove and discard the silk and husk

1 large red bell pepper

neutral oil like grapeseed with a high smoke point plus extra to brush the grill

6 scallions, trimmed and thinly sliced

8 oz/230 g cherry or grape tomatoes

4 ½ oz/130 g lettuce

Brush the corn cobs and red bell pepper with a little oil and grill on the hot grill. Cook the corn, turning often until it develops char marks, 10 to 12 minutes. Remove the corn from the grill and leave aside to cool, about 5 minutes. Grill the bell pepper until it chars all over, the skin is blistered, and the flesh softens, 6 to 8 minutes. Remove the bell pepper, cover with a bowl and let cool until easy to handle. Strip the corn from the cob into a large mixing bowl. Peel and discard some of the blistered bits of skin from the bell pepper and dice. Transfer the bell pepper to the bowl. Add the scallions, cherry tomatoes, and lettuce. When ready to serve the salad, fold in the salsa to coat well, taste and season if needed. Brush the corn cobs and red bell pepper with a little oil and grill on the hot grill. Cook the corn, turning often until it develops char marks, 10 to 12 minutes. Remove the corn from the grill and leave aside to cool, about 5 minutes. Grill the bell pepper until it chars all over, the skin is blistered, and the flesh softens, 6 to 8 minutes. Remove the bell pepper, cover with a bowl and let cool until easy to handle. Strip the corn from the cob into a large mixing bowl. Peel and discard some of the blistered bits of skin from the bell pepper and dice. Transfer the bell pepper to the bowl. Add the scallions, cherry tomatoes, and lettuce. When ready to serve the salad, fold in the salsa to coat well, taste and season if needed.

subheading: For The Miso Garlic Steak:

1.3 to 1.5 lb/ g flank steak

¼ cup/60 ml low-sodium soy sauce

4 garlic cloves grated

2 Tbsp white or yellow miso paste

2 Tbsp neutral oil like grapeseed with a high smoke point plus extra to brush the grill

1 tsp fish sauce

½ tsp ground black pepper

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