In a mixing bowl, whisk together 2 tablespoons of neutral oil, 1 tablespoon of low-sodium soy sauce, 4 minced cloves of garlic, 2 tablespoons of miso paste, and 1 teaspoon of fish sauce if using.

Place the flank steak in the marinade, ensuring it's thoroughly coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Preheat your grill to medium heat, around 350°F (175°C). Lightly grease the grates.

Slice the peaches, sweet corn, and red bell pepper into manageable pieces and grill for 4-5 minutes, turning occasionally until caramelized.

Chop grilled peaches, scallions, and sliced jalapeño. Mix with cilantro, lime juice, toasted ground cumin, salt, and pepper until combined.

Increase grill to medium-high heat. Grill marinated flank steak for 5-7 minutes on each side until desired doneness.

Let the steak rest for 5 minutes, then slice against the grain into thin strips.

On a large platter, lay down a generous layer of mixed greens, top with sliced steak, and spoon over grilled peach salsa.

Optional: Sprinkle toasted nuts or seeds over the salad for added texture.