Grilled Beef Steaks with Peppery Peach Salsa

Info
Cook Time:

Serves:

Ingredients

 * 4 well-trimmed boneless beef top loin steaks, cut 1 inch thick (about 2-1/2 pounds)


 * 1/4 teaspoon salt


 * 1/4 teaspoon pepper


 * 1 medium red bell pepper


 * ===Peppery Peach Salsa:===


 * 1/2 cup peach preserves


 * 1/4 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


 * 1/8 teaspoon salt

Directions
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.

2.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.

3.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.

4.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.

Source

 * Beef Recipes by the San Franscisco Department of Agriculture, public domain government resource -- original source of recipe

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