Balsamic-Glazed Rib-Eye Steaks With Grilled Peaches

For the basting sauce, combine the vinegar, rosemary, garlic, cloves and sugar in a saucepan. Bring to a boil over high heat for 8-10 minutes or until it is very thick and reduced to about 1/2 cup. Let the mixture cool and strain out the rosemary and garlic. Reserve 1/2 of the basting sauce to drizzle over the salad.

Preheat the grill to medium-high heat and grease the rack with vegetable oil. Lightly coat the steak and peaches with olive oil as well. Season the steak with half of the salt and pepper.

Grill the steaks for 6 minutes for medium rare or 7 minutes for medium. Flip steaks over and brush with basting sauce. Cook for 6 or 7 minutes longer, or until desired doneness.

Meanwhile, add the peaches to the grill and grill for 4 minutes, turning once. Cook until just heated.

Toss the salad greens with olive oil and season with remaining salt and pepper. Place on individual dinner plates. Slice the steak and peaches and place on top of salad greens. Sprinkle with the gorgonzola cheese and drizzle it all with some of the reserved basting sauce.

Serve immediately.