Meat
- In a glass dish, combine the meat with the oil, lemon juice and oregano. Season with salt and pepper. Add the onion slices and toss to coat with the marinade. Cover and let marinate for 10 minutes.
- Preheat the grill, setting the burners to high or heat a grill pan until very hot. Oil the grate or the pan.
- Grill the meat for 4 minutes on each side for rare or until the desired doneness. Transfer to a plate and let rest for 10 minutes.
- Meanwhile, grill the onion slices for 2 minutes on each side. Set aside on a plate. On a work surface, thinly slice the meat.
Salad
- In a bowl, combine the mayonnaise, lemon juice, mustard and capers. Season with pepper.
- On a large serving dish, arrange the tomatoes, peaches and lettuce. Top with the grilled meat and onion. Drizzle with the dressing. Garnish with the basil.
Chef’s tip
To ensure the meat stays tender, we marinate it quickly in lemon juice. Once grilled, we let the meat rest for 10 minutes before thinly slicing it against the grain.
Do not store your tomatoes or peaches in the refrigerator: by letting them ripen on the counter, they will develop more flavour. With very ripe tomatoes and peaches, the salad will be sweeter and more fragrant.