Grilled Beef Steaks with Peppery Peach Salsa

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

Ingredients

 * 4 well-trimmed boneless beef top loin 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
 * ⅛ teaspoon salt

Directions

 * 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.