Grilled Steak & Peaches

1 shallot, peeled, chopped
1 lemon, zest & juice
1 tablespoon light brown sugar
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 bunch thyme, sprigs reserved for peaches, 1 tsp leaves used for marinade
1 tablespoon whole grain mustard
1/2 cup olive oil
1 1/2 #s skirt steak
Kosher salt and freshly ground black pepper, to taste

1/2 cup water
2 tablespoons honey
1 teaspoon fresh ginger, grated
Kosher salt, to taste
4 peaches, halved and pitted

To the base of a blender, add shallot, lemon zest and juice, light brown sugar, soy sauce, balsamic vinegar, 1 tsp. thyme leaves, mustard, season with salt and pepper. Blend until smooth. With the blender running, slowly drizzle in oil. Season steaks with salt and pepper. Place steaks into a zip top bag or bowl and pour half marinade over steak to cover. Let sit for at least 20 minutes. Reserve remaining marinade as a dressing.

To a small sauce pot, add water, honey, ginger and salt. Bring to a boil and cook for 10 minutes until reduced and mixture becomes syrupy. Remove from heat.

Preheat grill to medium high heat. Allow marinade to drip off before placing on grill. Grill 5 minutes per side until charred. Remove and let rest. At the same time, using the thyme sprigs, brush peaches with honey, ginger syrup and grill until charred. Once charred, remove and slice into wedges.

Slice steak against the grain, serve with remaining marinade and grilled peaches.