In a large ziplock bag, add 1 flank steak. In a small bowl add ½ cup coconut aminos, 1 tsp salt, 1 tsp pepper, and 1 tsp garlic. Mix together with a fork until combined. Pour the marinade into the bag with the flank steak. Let this bag marinate in the refrigerator overnight for best taste.

Get the grill ready by coating with a little bit of cooking spray and turn on to 425°F

Remove the flank steak from the fridge and let sit for about 10 minutes before cooking.

While the grill is heating and the flank steak is resting to room temperature, slice the peaches, onions and avocados and sit to the side.

To make the dressing, add the peach removing the pit, 2 garlic cloves, light olive oil, white wine vinegar, salt, pepper, Dijon mustard, and the coconut aminos to a food processor or blender. Blend until creamy.

Remove the flank steak from the marinade and add to the grill. In addition, add the 2 slices of compliant bacon on top of aluminum foil along with the peach slices to the grill.

Cook the flank steak 7-8 minutes on each side for medium (slightly pink). Remove the bacon from the grill after 8-10 minutes and remove the peaches once they have nice grill marks.

Transfer the flank steak to a cutting board and let rest for 10 minutes covered with aluminum foil.

Start building the salad. Add the arugula mix to a serving platter then add the onions, pecans, crumbled bacon, avocados, grilled peaches and drizzle with the peach vinaigrette.