Grilled Steaks with Peppery Peach Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 boneless beef top loin steaks, well-trimmed, cut 1 inch thick (approx. 2 pounds) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 medium red bell pepper |
1/2 cup peach preserves |
1/4 cup green onion, sliced |
2 tablespoons jalapeno peppers, finely chopped |
1 tablespoon fresh lemon juice |
1 teaspoon lemon, rind of, freshly grated |
1 clove large garlic, crushed |
1/4 teaspoon fresh ginger, grated |
1/8 teaspoon salt |
Directions:
1. Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper.
2. Remove seeds from bell pepper, leaving pepper whole. Place steaks and bell pepper on grid over medium, ash-covered coals.
3. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once. Grill bell pepper 2 to 3 minutes, turning occasionally.
4. While steaks continue to cook, cut four 1/2-inch thick rings from bell pepper; set aside for garnish.
5. Coarsely chop enough remaining bell pepper to make 1/4 cup.
6. In small saucepan, combine the 1/4 cup chopped bell pepper with salsa ingredients.
7. Place on grid near edge of grill to heat until warm.
8. Approximately 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks.
9. To serve, place 1 bell pepper ring on each steak; fill rings with warm salsa.
10. Makes 4 servings (serving size: 1/4 of recipe). Tip: To broil, place steaks and bell pepper on rack in broiler pan so surface of meat is 3 to 4 inche s from heat. Broil bell pepper 5 minutes; remove and proceed as directed above. Broil steaks 13 to 17 minutes, turning once; approx.
11. 5 minutes before steaks are done, brush both sides with 2 tablespoons salsa.
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