Flank Steak with Peach Plum Nectarine Salsa

Yield:
6 servings

Ingredients:

  1. 1 peach, pitted and cut into 4 wedges
  2. 1 plum, pitted and cut in half
  3. 1 nectarine, pitted and cut into 4 wedges
  4. 1 to 2 jalapeno peppers, stemmed, seeded and cut in half lengthwise
  5. 1/4 cup minced red onion
  6. 2 tablespoons chopped cilantro
  7. 1 tablespoon freshly squeezed lime juice
  8. 1 pound flank steak
  9. 1 teaspoon garlic powder
  10. 1 teaspoon ground cumin
  11. 1 teaspoon dried oregano
  12. 1 teaspoon chili powder
  13. 1 teaspoon salt
  14. 2 tablespoons olive oil
  16. Salsa:
  17. Steak:
Directions:

Thoroughly tenderize the steak by pricking both sides with a meat tenderizer or fork. In a small bowl, stir together garlic powder, salt, cumin, oregano and chili powder and rub onto both sides of meat. Pour oil onto the meat and lightly rub on both sides. Cover tightly in cellophane wrap and refrigerate overnight or at least 2 hours.

Place fruit wedges and jalapenos on a well-oiled grill over medium heat and cook for a few minutes on each side to lightly char. Let cool, then chop and place in a medium bowl with onion, cilantro and lime juice; stir to combine. Cover and refrigerate until ready to serve.

Remove cellophane wrap from meat and place on grill over medium heat. Cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain.

Transfer meat and juices to a platter. Serve with Peach Plum Nectarine salsa and warm flour tortillas, shredded cheese and sliced avocados.

Photo and food styling by Webstop


TDS 3