Ingredients for Grilled Steaks With Peppery Peach Salsa
- Boneless Beef Top Loin Steaks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Red Bell Pepper
- Peach Preserves
- Green Onion
- Jalapeno Peppers
- Fresh Lemon Juice
- Lemon, Rind Of
- Garlic
- Fresh Ginger
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How to Make Grilled Steaks With Peppery Peach Salsa
- Pat 4 (8-ounce) beef steaks dry and season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper each.
- Remove stem and seeds from 1 large bell pepper. Leave pepper whole.
- Preheat grill to medium-high heat. Place steaks and bell pepper directly on the hot grates.
- Grill steaks for 15-18 minutes for medium-rare to medium doneness, turning once halfway through. Internal temperature should reach 130-145°F.
- Grill bell pepper for 2-3 minutes per side, turning occasionally, until slightly charred.
- While steaks grill, prepare the salsa. Cut four 1/2-inch thick rings from the grilled bell pepper and set aside for garnish.
- Coarsely chop the remaining grilled bell pepper (about 1/4 cup).
- In a small saucepan, combine the chopped bell pepper with the following salsa ingredients (see ingredient list for quantities): diced peaches, red onion, jalapeño, cilantro, lime juice, olive oil, and salt and pepper to taste.
- Gently heat the salsa on the grill or stovetop until warm (about 5 minutes).
- Approximately 5 minutes before the steaks are done, remove 2 tablespoons of the warm salsa from the saucepan and brush it onto both sides of the steaks.
- To serve, place one bell pepper ring on top of each steak.
- Fill each bell pepper ring generously with the warm peach salsa.
- Makes 4 servings.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
84g
Fat
0g
Carbs
10g
