Ingredients:
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 peppers
1/2 cup peach preserves
1/4 cup green onions, sliced
2 tablespoons jalapeno peppers, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon lemons, rind of, freshly grated
1 clove large garlic, crushed
1/4 teaspoon fresh ginger, grated
1/8 teaspoon salt
Directions:
Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper.
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 once. Grill bell 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 bell pepper to make 1/4 cup.
In small saucepan, combine the 1/4 cup chopped bell pepper with salsa ingredients.
Place on grid near edge of grill to heat until warm.
Approximately 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks.
To serve, place 1 bell pepper ring on each steak; fill rings with warm salsa.
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.
5 minutes before steaks are done, brush both sides with 2 tablespoons salsa.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.