Ingredients:
Place the peach vinegar balsamic in a small saucepan and bring to a boil then reduce heat slightly and simmer for 12 to 15 minutes, or until reduced in half and slightly thickened, set aside. Heat your grill to medium-high heat. Sear steak on both sides and cook to desired temperature, set aside. Brush oil on both sides of the peach slices and then place on the grill over direct heat. Cook for about 4 minutes per side, or until grill marks begin to appear.
Arrange the salad by starting with arugula on the plate. Place a tomato slice on a platter, followed by thinly sliced steak strip, then place a grilled peach across half of the tomato, place a mozzarella slice over half of the peach. Repeat until the platter is full and you have used all the ingredients. Drizzle the balsamic reduction and the balsamic glaze over the top, crushed pistachio mix, and fresh basil leaves. Serve and enjoy!
