Grilled Beef Steaks With Peppery Peach Salsa

By á-174942

Ingredients

• PEPPERY PEACH SALSA:
• 4 boneless beef top loin steaks, 1" thk (abt 2 1/2 lbs), well trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 medium red bell pepper
• 1/2 cup peach preserves
• 1/4 cup sliced green onions (scallions)
• 2 tablespoons finely-chopped jalapeño peppers
• 1 tablespoon fresh lemon juice
• 1 teaspoon freshly-grated lemon peel
• 1 large minced garlic clove
• 1 teaspoon grated fresh ginger or to taste
• 1/8 teaspoon salt

Details

Servings 4

Preparation

Step 1

Sprinkle both sides of beef steaks with 1/4 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 1/2-inch thick rings from bell pepper; set aside for garnish. Coarsely chop enough remaining pepper to make 1/4 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.

This recipe yields 4 servings.