Flank Steak with Peach, Plum and Nectarine Salsa

7 servings


  1. 1 California peach, pitted
  2. 1 California plum, pitted
  3. 1 California nectarine, pitted
  4. 1 to 2 jalapeno peppers, stemmed and seeded
  5. 1/4 cup minced red onion
  6. 2 Tablespoons minced cilantro
  7. 1 Tablespoon lime juice
  8. 1 pound flank steak
  9. 2 teaspoons garlic salt
  10. 1 teaspoon ground cumin
  11. 1 teaspoon dried oregano
  12. 1 teaspoon chipotle or ancho chili powder

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

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