Grilled Beef Steaks with Peppery Peach Salsa

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