French Toast Monte Cristo and Grilled Peaches with Toasted Pistachios

Ingredients
- 3 PRE Sirloin Steaks
- Sea salt
- 12 pieces of thick sourdough bread, preferably 1 day old
- 12 eggs
- 1 tablespoon cinnamon
- 1 cup buttermilk
- 1 tablespoon maple syrup, plus more for drizzling
- 6 slices of smoked gruyere (add a second slice for extra cheesiness)
- 4 peaches, sliced in half
- ½ cup pistachios
- 1 teaspoon cinnamon
- 1 teaspoon powdered sugar, plus more for sprinkling
Instructions
- Preheat your grill to high heat. Leave one section on lower heat.
- Whisk your eggs together with cinnamon, buttermilk, maple syrup, and a pinch of salt. Set aside.
- Pat your steaks dry and season with salt and oil. Set on hot grill.
- Sear for 2 minutes each side, move to lower heat to finish cooking until desired doneness. For medium rare, cook for additional 5 minutes or until internal temperature is 130-135 F. Rest for 5 minutes.
- Toss pistachios with 1 teaspoon cinnamon and 1 teaspoon powdered sugar and place inside a foil packet. Place on the lower side of the grill.
- Put peach halves straight onto the grill leaving room for the bread.
- Dip your sourdough into the egg mixture until fully soaked but not falling apart.
- Place onto clean hot grill. Let cook for about 2 minutes on each side. Move to lower heat part of the grill.
- Place 1 slice of cheese onto 6 piece of bread.
- Slice the sirloin into thin sandwich strips and put it on top of the cheese.
- Top each sandwich with another piece of bread and close the grill for 1 minute.
- Remove sandwiches from grill. Cut in half and serve with grilled peaches. Top with toasted cinnamon pistachios, maple syrup, and powdered sugar.