• 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 stone fruit 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.

Si vous avez choisi les steaks de filet de bœuf, les cuire de la même façon que le steak de faux-filet.