https://www.mannsgrocery.com/Recipes/Detail/6088/Flank_Steak_with_Peach%2c_Plum_and_Nectarine_Salsa
Yield: 7 servings
1 | California peach, pitted | ||
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1 | California plum, pitted | ||
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1 | California nectarine, pitted | ||
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1 to | 2 | jalapeno peppers, stemmed and seeded | |
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1/4 | cup | minced red onion | |
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2 | Tablespoons | minced cilantro | |
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1 | Tablespoon | lime juice | |
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1 | pound | flank steak | |
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2 | teaspoons | garlic salt | |
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1 | teaspoon | ground cumin | |
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1 | teaspoon | dried oregano | |
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1 | teaspoon | chipotle or ancho chili powder | |
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Yield: 7 servings
Approximate Nutrient Content per serving:
Calories: | 320 | |
Calories From Fat: | 153 | |
Total Fat: | 17g | |
Cholesterol: | 90mg | |
Sodium: | 630mg | |
Total Carbohydrates: | 7g | |
Protein: | 35g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Cut each piece of fruit into 8 slices. Place fruit 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.
Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat.
Place on grill over medium heat and 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 grilled Peach, Plum and Nectarine salsa.
Courtesy of California Tree Fruit Agreement
Please note that some ingredients and brands may not be available in every store.
https://www.mannsgrocery.com/Recipes/Detail/6088/Flank_Steak_with_Peach%2c_Plum_and_Nectarine_Salsa
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