Beef and Grilled Peach Salad

Beef and Grilled Peach Salad
  1. Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
  2. While the charcoal is prepping prepare your beef with a light coat of olive oil along with coarse salt and pepper.
  3. 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).
  4. Drizzle a little olive oil and salt & pepper over the peaches.
  5. 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).
  6. Move your KUDU grill grate to that height and place your beef and peaches on the grill.
  7. 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.
  8. Once the cheese has melted remove from grill.
  9. Lower the grill to high heat and finish you beef to preferred doneness.
  10. Once the beef is done raise the KUDU surface and let the beef rest for the same length of time it took to cook.
  11. While the beef is resting place grilled peaches on a bed or arugula leaves, sprinkle slivered almonds and drizzled honey.
  12. Remove and serve.