Make the marinade

• In a bowl, combine the cilantro, cumin, oregano, salt, black pepper, lemon juice, juice of one lime, apple cider vinegar and olive oil.
• Mix until well combined.

Marinate the steak

• Add the steak to the marinade and coat all sides.
• Cover with plastic wrap and refrigerate.

Grill the steak

• Cook the steak over high heat on a grill or in a ridged pan.
• Turn once and cook on each side for medium doneness.

Grill the peaches and corn

• Place the peach halves face down on the grill or in the ridged pan over medium-high heat until grill marks form.
• Grill the corn, turning often, until the kernels are charred.

Make the corn and peach salsa

• Cut the grilled peaches into cubes and cut the corn off the cob.
• Add them to a bowl with the shallot, pickled Fresno peppers, cilantro, olive oil, juice of one lime and salt to taste.
• Mix until well combined.

Serve

• Serve the steak with the corn and peach salsa and a side of rice.