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Steak and Grilled Peach Focaccia

Steak and Grilled Peach Focaccia

This is my summer obsession. juicy steak, sweet grilled peaches, creamy burrata, peppery arugula and balsamic glaze tucked into crispy focaccia. it tastes like a restaurant but comes together fast in your kitchen
 
Serves: 2 large sandwiches (or 3 small)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

  • INGREDIENTS

    1 New York strip steak

    2 Yellow peaches, halved

    3 Garlic cloves

    Fresh thyme

    1 cup Arugula

    2 balls Buffalo mozzarella or Burrata

    Focaccia or Ciabatta

    Olive oil

    Balsamic glaze

    Chili flakes

    Salt

    Pepper

  • INSTRUCTIONS

    1. Bring the steak to room temperature. Pat dry and season generously with salt and pepper
    2. Grill the peaches, cut-side down, for 3 to 5 minutes. Sprinkle with a pinch of salt, then slice thinly
    3. Heat a cast iron or stainless steel pan with a little beef tallow or oil. Sear the steak for 5 minutes, sear the fat for 1 minute, flip, and cook for 3 more minutes. Add the garlic and thyme during the last 3 minutes and baste the steak. Rest for 10 minutes, then slice against the grain
    4. Toss the arugula with olive oil and flaky salt
    5. Toast the focaccia, then layer with the cheese, peaches, balsamic glaze, steak, chili flakes, and arugul

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