Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Marinade/Dressing: Whisk together oil, vinegar, honey and mustard in a large bowl. Place half into a sealable freezer bag; set remaining aside for Salad. Pierce steak all over with a fork and add to bag along with garlic; massage marinade into meat; seal and refrigerate for at least 30 minutes or up to 12 hours.
Discard marinade from meat; pat steak dry with paper towel. Season steak all over with ½ tsp (2 mL) each salt and pepper. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 18 to 22 minutes for 1½-inch (4 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and lest for 5 minutes.
Salad : Meanwhile, lightly brush peaches with oil. Place in grilling basket; grill for 2 minutes per side or until well-marked but still firm.
Whisk remaining salt and pepper into reserved dressing. Toss with mixed greens, tomatoes, cucumber and onion until well coated. Add quinoa and basil; toss to combine. Arrange salad on a shallow serving platter. Top with grilled peaches, burrata (if using) and sunflower seeds. Carve steak across the grain on the bias into thin slices and serve with salad.