Grilled Steaks With Peppery Peach Salsa

Ingredients

• Servings: 4
• 4 boneless beef top loin steaks, well-trimmed, cut 1 inch thick (approx. 2 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium red bell pepper
• 1/2 cup peach preserves
• 1/4 cup green onion, sliced
• 2 tablespoons jalapeno peppers, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon, rind of, freshly grated
• 1 clove large garlic, crushed
• 1/4 teaspoon fresh ginger, grated
• 1/8 teaspoon salt

Recipe

• 1 sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper.
• 2 remove seeds from bell pepper, leaving pepper whole. place steaks and bell pepper on grid over medium, ash-covered coals.
• 3 grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once. grill bell pepper 2 to 3 minutes, turning occasionally.
• 4 while steaks continue to cook, cut four 1/2-inch thick rings from bell pepper; set aside for garnish.
• 5 coarsely chop enough remaining bell pepper to make 1/4 cup.
• 6 in small saucepan, combine the 1/4 cup chopped bell pepper with salsa ingredients.
• 7 place on grid near edge of grill to heat until warm.
• 8 approximately 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks.
• 9 to serve, place 1 bell pepper ring on each steak; fill rings with warm salsa.
• 10 makes 4 servings (serving size: 1/4 of recipe). tip: to broil, place steaks and bell pepper on rack in broiler pan so surface of meat is 3 to 4 inche s from heat. broil bell pepper 5 minutes; remove and proceed as directed above. broil steaks 13 to 17 minutes, turning once; approx.
• 11 5 minutes before steaks are done, brush both sides with 2 tablespoons salsa.