I’ll be honest… if I saw peach and steak on the same sandwich, I probably would’ve kept scrolling. But this combo completely changed my mind.

The peppery arugula, rich New York strip, creamy burrata, and herby pesto all balance each other so well, and the grated frozen peach adds a light, sweet freshness instead of overpowering the sandwich. Finish it with a drizzle of balsamic glaze, and every bite is savory, creamy, slightly sweet, and tangy. It’s one of those flavor combinations that sounds unexpected but just works.

Ingredients:

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•   2 Ciabatta Rolls
•   1 New York Strip Steak (or Flank Steak)
•   Salt & Black Pepper
•   1-2 tbsp Avocado Oil
•   Pesto (Store Brought)
•   Arugula
•   2 Burrata (2 Balls)
•   1 Peach (Frozen)
•   Balsamic Glaze

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Season the steak with salt and pepper and cook to your preferred doneness. Let it rest before slicing thinly.
2. Toast the ciabatta until golden.
3. Spread pesto on both sides of the bread.
4. Layer with arugula, sliced steak, and torn burrata.
5. Grate the frozen peach over the top using a Microplane.
6. Finish with a drizzle of balsamic glaze, close the sandwich, and enjoy.

Tip: Freeze the peach overnight so it grates into a light, fluffy topping that melts into the warm steak and creamy burrata.