Start by making the plum vinaigrette dressing. This is another great summer recipe because the tomatoes, peaches, and plums are all in season. Take the time to stop by your local farmers market or farm. You can really tell the difference with fresh local produce.
Add 2 plums, 2 tablespoons of red wine vinegar, 2 table spoons of olive oil, and a pinch of salt.
Puree with an emulsion blender.
Season the beef with just salt and pepper. Throw the beef chuck flatiron on the grill on direct charcoal heat. I love this cut of meat. It comes from the shoulder and has a real beefy flavor.
Grill to a medium rare. Take off the grill and let rest for 5 minutes. Toss the baby Kale, peaches, Irish cheddar cheese, raw onion, yellow tomatoes, chopped sweet piquante peppers and corn. For this recipe I grilled the corn, but you can also put raw corn as well. If baby kale isn’t your favorite green, try any summer green that you prefer. Place the sliced flatiron steak on top of the salad and pour your desired amount of plum vinaigrette on top.