Charred Summer Corn, Peach & Skirt Steak Salad

2 lb skirt steak

Juice of 1 large orange

Juice of 2 limes

1/4 cup extra virgin olive oil

5 cloves garlic, grated

1/3 cup fresh cilantro

1 1/2 tsp kosher salt

1/2 tsp coarse black pepper

Summer Corn + Peach Salad

3 ripe but firm peaches, halved

3 ears corn

1 English cucumber, sliced into half moons

1 large avocado, cubed

8 oz mozzarella pearls

1/4 medium red onion, thinly sliced

Crumbled cotija, for finishing

Chopped cilantro, for finishing

Olive oil, for grilling

Lemon-Serrano Vinaigrette

1/3 cup extra virgin olive oil

Juice of 1 large lemon

1 small serrano, finely minced

1 small garlic clove, grated

1 tsp honey

1/4 tsp coarse black pepper

Kosher salt, to taste

Grilled Bread

Sliced French bread

Extra virgin olive oil

Flaked sea salt

Chopped cilantro

Combine the skirt steak with orange juice, lime juice, olive oil, garlic, cilantro, salt and pepper. Cover and refrigerate for 2–4 hours, or at least 30 minutes.

Soak the sliced red onion in ice water for 5 minutes. Drain and pat dry.

Whisk together the olive oil, lemon juice, serrano, garlic, honey and black pepper. Season with kosher salt to taste.

Preheat the grill over high heat.

Brush the peach halves with olive oil and grill cut-side down for 1–2 minutes, until charred but still firm. Let cool, then cube.

Coat the corn with olive oil and grill, turning occasionally, until charred and tender. Cool slightly, then slice the kernels from the cobs.

Drizzle the bread with olive oil and grill until toasted and charred on both sides. Finish with flaked sea salt and cilantro.

Remove the steak from the marinade, let the excess drip away and pat the surface dry.

Grill over high heat until deeply seared and cooked to your preferred doneness. Rest for 5–10 minutes, then slice against the grain.

Combine the peaches, charred corn, cucumber and red onion. Toss with the lemon-serrano vinaigrette.

Gently fold in the avocado and mozzarella.

Transfer to a platter, finish with cotija and cilantro, and serve with the sliced skirt steak and grilled bread.