Recipe for Grilled Flank Steak with Peppery Peach Salsa

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


  1. Sprinkle both sides of beef steaks with ¼ teaspoon each salt and pepper; press firmly into beef.
  2. Remove seeds from bell pepper, leaving pepper whole.
  3. Place steaks and bell pepper on grid over medium, ash-covered coals.
  4. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
  5. Grill pepper 2 to 3 minutes, turning occasionally.
  6. While steaks continue to cook, cut four ½-inch thick rings from bell pepper; set aside for garnish.
  7. Coarsely chop enough remaining pepper to make ¼ cup; combine with salsa ingredients in small saucepan.
  8. Place pan on grid near edge of grill to heat until warm.
  9. About 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks.
  10. To serve, place 1 pepper ring on each steak; fill rings with warm salsa.


Recipe and Photo: / CC BY-SA

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