For the salad dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp dijon mustard
1 clove garlic, minced
1/2 tbsp chopped red onion

For the homemade croutons:
1 package ciabatta rolls, cut into 1” cubes
1/2 cup olive oil
3 teaspoons Italian seasoning, homemade or store-bought
2 garlic cloves, minced or pressed through a garlic press
1/4 cup grated parmesan cheese
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper

1. Make the croutons by tossing the cubed bread in a large bowl with olive oil, garlic, parmesan cheese and seasoning.  Bake at 400 for 15 minutes or until golden brown. Remove and set aside.
2. Bring steak to room temp 30 minutes before cooking while you make the dressing.
3. Combine all the dressing ingredients in a blender and blend until smooth.
4. Heat the grill to 450° (Medium to medium high on most grills)
5. Lightly season the steak with coarse salt and pepper.
6. Place the filets on the grill. Close the lid. Grill on the first side for 6 minutes. Rotate half the way though for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste.
7. Let the steaks rest while the peaches cook.
8. Lower the grill to medium-high heat on half the grill and low heat on the other half of the grill.
9. Brush the cut sides of the peaches with oil.
10. Place peaches on the grill, cut side down over direct heat until the fruit has developed grill marks, and start to soften about 4 to 5 minutes.
11. Brush the tops of the peaches with oil, turn over and move to the indirect heat side of the grill to continue cooking, another 4 to 5 minutes. Remove from grill
12. Assemble salad by mixing greens with red onion, blue cheese. Top with sliced grilled steak and grilled peaches. Toss with dressing.