Steak and Peach Salad

Ingredients

• Porterhouse steak

  raw, trimmed to 1/8" fat, all grades

  12 oz or 340g

• Butter

  unsalted

  3 tsp or 14g

• Salt

  table

  1 ½ dash or 0.6g

• Black pepper

  ground

  1 ½ dash or 0.2g

• Peach

  3 small or 390g

• Feta cheese

  3 oz or 85g

• Snow peas

  raw

  6 cup, whole or 378g

• Arugula

  raw

  9 cup or 180g

• Balsamic vinegar

  1 ½ tbsp or 24g

Directions

1. Preheat a pan over medium-high heat. Rub the steak with butter and season with salt and pepper.
2. Cook the steak for 3 minutes on each side, adjusting the time based on your preference for doneness. Wrap in foil and set aside to rest.
3. In the same pan, cook the sliced peaches and snap peas for about 3-4 minutes.
4. Divide the arugula between plates, top with sliced steak, peaches, snap peas, and crumbled feta. Drizzle with balsamic vinegar and serve.