Steak with Grilled Corn and Peach Salsa

For the Steak Marinade: Add 1/4 cup cilantro, 1 teaspoon cumin, 1 teaspoon oregano, 1 tablespoon salt, 1/2 teaspoon black pepper, juice of 1 lemon, juice of 1 lime, 1 tablespoon apple cider vinegar, and 3 tablespoons olive oil to a bowl and mix. Add 2 pounds sirloin steak and coat all sides. Cover with plastic wrap and marinate in the refrigerator for about 1 hour.

For the Corn and Peach Salsa: Cut the 2 peaches in half and remove the pits. Place the peaches face down on a grill or in a pan with ridges. Cook over medium-high heat just until grill marks form, about 3 minutes. Cook the 2 corn cobs on the grill or in the pan, turning often until kernels are charred. Cut the grilled peaches into cubes and cut the corn off the cob. Add to a bowl with 1 medium chopped shallot, 1/4 cup chopped pickled Fresno peppers, salt to taste, 1/4 cup chopped cilantro, 2 tablespoons olive oil, and juice of one lime. Mix until well combined.

To Cook the Steak: Cook the marinated steak over high heat on a grill or in a pan with ridges for 6-7 minutes on each side for medium doneness.

To Serve: Serve the steak with the corn and peach salsa and a side of rice. Enjoy!