3 ears of corn

1 lb Delmonico steak (or preferred cut)

Garlic salt – to taste

1 pint cherry tomatoes

3 peaches

1/2 red onion – chopped

Flat-leaf Italian parsley, chopped

Fresh chives, chopped

Parmesan cheese (grated or shredded)

1 can white chili beans

1 can black beans

For the Dressing:

1/4 cup balsamic vinegar

Juice from 1 fresh lemon

1/4 cup olive oil

1 peach, peeled

Garlic salt – to taste

Garlic powder – to taste

1/2 tsp Italian seasoning

1/4 cup honey

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Shuck and rinse corn, then dry on paper towels.
Pound steak to 1/4-inch thickness, place in a bag with garlic salt and a splash of balsamic vinegar. Refrigerate for at least 2 hours (or overnight).
Wash and dry tomatoes, parsley, and chives. Halve tomatoes and season. Chop parsley, chives, and onion.
Drain and rinse both cans of beans. Let them drain fully.
Grill steak over low to medium-low heat, flipping once, until cooked through (145°F for medium). Wrap in foil and rest.
Brush corn with butter and garlic salt, then grill until golden and charred. Let cool, then cut kernels from the cob.
Peel and dice peaches.
For dressing: blend 1 peeled peach with 1/3 cup water. Add balsamic vinegar, lemon juice, olive oil, garlic salt, garlic powder, Italian seasoning, and honey. Blend until smooth.
Slice steak and combine in a large bowl with corn, peaches, tomatoes, onion, parsley, chives, beans, and Parmesan.
Pour dressing over salad, toss, and serve immediately.