Ribeye with spicy peach salsa

Squeeze the garlic cloves over a bowl and stir in balsamic vinegar, salt and freshly ground black pepper and olive oil. Rub the ribeyes around with this mixture and place them on a plate.

Leave the marinade to stand in for at least 30 minutes. Let the ribeyes in the meantime also reach room temperature.

Cut the peaches into quarters and remove the kernel. Cut the spring onion into thin rings and finely chop the peppers and leaf parsley. Peel the skin from the segments peach and cut into small cubes and mix them in a bowl with mustard, spring onion, jalapeño pepper and parsley. Let the salsa also retract for 30 minutes.

Put the ribeyes on the barbecue and grill them - depending on the thickness of the meat and the desired doneness - in 6-10 minutes nicely browned and on the inside just red or rosé. Turn the pieces of meat regularly. Serve with the peach salsa, sprinkled with parsley.