Beef and Grilled Peach Salad
- Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
- While the charcoal is prepping prepare your beef with a light coat of olive oil along with coarse salt and pepper.
- Cut the peaches in half removing the pit. Take a small knife and carve out the pit hole making it a little larger (roughly 1-inch circumference and depth).
- Drizzle a little olive oil and salt & pepper over the peaches.
- Adjust your grill height over the embers at medium-high heat. To locate medium-high heat, place your hand over the embers and find the height you can count to 3 or 4 before having to remove your hand from the flame (approx. 500 degrees).
- Move your KUDU grill grate to that height and place your beef and peaches on the grill.
- Start your peaches pit side down until it has nice char marks. Flip the peaches skin side down and fill the pit with blue cheese.
- Once the cheese has melted remove from grill.
- Lower the grill to high heat and finish you beef to preferred doneness.
- Once the beef is done raise the KUDU surface and let the beef rest for the same length of time it took to cook.
- While the beef is resting place grilled peaches on a bed or arugula leaves, sprinkle slivered almonds and drizzled honey.
- Remove and serve.
