• Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
• Wash and dry all produce.
• Halve, then pit stone fruit. (NOTE: If stone fruit are too firm, slice into quarters instead.)
• In a small bowl, toss stone fruit with 2 tsp (4 tsp) sugar and 1 tsp (2 tsp) oil.

• Pat steak dry with paper towels. Season with 1/2 tbsp (1 tbsp) oil, salt and pepper.
• Add steak to grill. Cook steak for 4-6 min per side, flipping once, until cooked to desired doneness.**When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
• Add stone fruit halves to the grill, cut-sides down. Grill for 2-3 min, without flipping, until stone fruit are charred on cut-sides. (NOTE: For quartered stone fruit, lay slices perpendicular to the grill so they don't fall through.) Transfer stonefruit to a plate.

• Halve cucumber lengthwise. Cut into 1/4-inch half moons.
• Quarter tomatoes. Cut into 1/2-inch pieces.
• Peel, then mince or grate garlic.

• In a large bowl, whisk red wine vinegar, mustard, garlic and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

• To the bowl with dressing, add tomatoes and cucumber. Add arugula and spinach mix and toss to combine.
• Cut grilled stone fruit into quarters.

• Thinly slice steak.
• Divide salad between plates and top with grilled stone fruit, feta and almonds.
• Divide steak between plates and season with truffle salt.

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.