Grilled Flank Steak with Peppery Peach Salsa
4 well-trimmed boneless beef flank steaks, cut 1 inch thick (about 2½ pounds) ¼ teaspoon salt ¼ teaspoon pepper 1 medium red bell pepper
Peppery Peach Salsa
½ cup peach preserves ¼ cup sliced green onions 2 tablespoons finely chopped jalapeño peppers 1 tablespoon fresh lemon juice 1 teaspoon freshly grated lemon peel 1 large clove garlic, minced teaspoon grated fresh ginger ? teaspoon salt
Sprinkle both sides of beef steaks with ¼ teaspoon each salt and pepper; press firmly into beef. Remove seeds from bell pepper, leaving pepper whole. Place steaks and bell pepper on grid over medium, ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill pepper 2 to 3 minutes, turning occasionally. While steaks continue to cook, cut four ½-inch thick rings from bell pepper; set aside for garnish. Coarsely chop enough remaining pepper to make ¼ cup; combine with salsa ingredients in small saucepan. Place pan on grid near edge of grill to heat until warm. About 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks. To serve, place 1 pepper ring on each steak; fill rings with warm salsa.
Recipe and Photo:
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