Grilled Beef Steaks With Peppery Peach Salsa

Recipe Ingredients

4		Boneless beef top loin steaks, 1" thk - (abt 2 1/2 lbs),
		Well trimmed
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Red bell pepper (medium)
		Peppery Peach Salsa
1/2 cup	118ml	Peach preserves
1/4 cup	15g / 0.5oz	Sliced green onions (scallions)
2 tablespoons	30ml	Finely-chopped jalapeño peppers
1 tablespoon	15ml	Fresh lemon juice
1 teaspoon	5ml	Freshly-grated lemon peel
1 teaspoon	5ml	Minced garlic clove (large)
1 teaspoon	5ml	Grated fresh ginger - or to taste
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

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.

Source:
National Cattlemen's Beef Association

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