Whitney Reist is a registered dietitian with professional culinary training from Clarksville, TN. Her blog, Sweet Cayenne, is where she loves to share recipes inspired by family traditions, seasonal foods, and travel. This recipe was inspired by two of her favorite things about living near Nashville: peaches from The Peach Truck and country music – more specifically, Lauren Alaina’s song “Georgia Peaches.” Summer nights can’t get any better when you are grilling delicious peaches while listening to a peach-inspired song!”
Balsamic Flat Iron Steak Sandwich with Grilled Peaches
Ingredients
For the Steak
1 1/2 lbs flat iron steak
Kosher salt
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tbsp honey
1 tbsp fresh thyme, finely chopped
1 tbsp dijon mustard
1 tbsp minced garlic
1/2 tsp pepper
For the Peaches
3 peaches, sliced into 1/4’’ rounds
1/4 cup balsamic vinegar
2 tbsp honey
2 tbsp salted butter
1 tsp fresh thyme, finely chopped
1/2 tsp coarse black pepper
1/4 tsp Kosher salt
Pinch red pepper flakes
For the Burger Assembly
Thin slices of havarti cheese, about 12 total
Buns
Fresh basil leaves (optional)
Arugula
Instructions
The night before:
Place the steak on a wire cooling rack fitted inside of a baking pan. Season the steak on all sides with Kosher salt. Place in the fridge to age, uncovered, for a minimum of 8 hours and up to 24 hours.
The day of:
Combine the ingredients for the marinade in a small bowl: olive oil, balsamic vinegar, honey, thyme, Dijon, garlic, and pepper. Pour over the steak. Let marinate for 2 hours.
Preheat a grill to medium-high heat (425°F). While the grill heats, prepare the balsamic sauce for the peaches.
In a small saucepan, combine the balsamic vinegar, honey, butter, thyme, pepper, salt, and red pepper flakes. Bring to a boil over medium heat. Reduce heat to medium-low and simmer vigorously (not a full boil), stirring often, for 4 minutes. Remove from heat.
Once the grill is heated, remove the steak from the marinade. Grill for 4-5 minutes on each side or until the internal temperature is 125°F for medium-rare, 135°F for medium, or 145°F for well-done. Let the steak rest for 10 minutes before slicing against the grain into thin strips.
While the steak rests, grill the peaches for 2 minutes. Flip and grill for 2 minutes more after brushing the balsamic glaze on the side with grill marks. Remove from grill and transfer to a serving plate.
Serve the thinly-sliced steak on a toasted burger bun topped with thinly-sliced havarti, grilled peaches, extra balsamic sauce, fresh basil, and arugula. Enjoy!
Think it’s a Winner?
Cast your vote and dub this recipe your burger fave. For every vote, we’ll donate a meal to The Nashville Food Project so we can all share in the love for beef.
Burger Obsessed
Well then we might as well make this official: you ARE a Beefitarian! Join our fun community by using #beefitarian or by tagging us. Better yet, send us a photo to include on our wall of fun above. We’ll give you a shout out, and probably some free swag!
