Grilled Flank Steak and Peach Salad
It's not a salad without steak! This simple salad features peaches, tomatoes, lettuce and Flank Steak, marinated in a fresh mix of lime juice, orange marmalade, olive oil and jalapeno pepper.
Ingredients:
- 1 beef Flank Steak (about 1-1/2 to 2 pounds)
- 4 peaches peeled, sliced
- 4 plum tomatoes, cut into wedges
- 4 romaine lettuce hearts, cut in half
- 1/2 cup fresh lime juice
- 1/4 cup orange marmalade
- 1/4 cup olive oil
- 3 tablespoons minced jalapeño pepper
- 1 teaspoon salt
Cooking:
Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a food-safe plastic bag; turn steak to coat. Close bag securely; turn steak to coat. Marinate steak in refrigerator 12 hours or overnight. Cover and reserve remaining marinade in refrigerator.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 16 to 21 minutes (over medium heat on preheated gas grill, 11 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, arrange peaches, tomatoes and lettuce on grid around steak. Grill peaches 2 to 4 minutes, tomatoes 2 to 3 minutes and lettuce hearts 1 to 2 minutes turning once.Carve steak across the grain into slices. Cut lettuce into small pieces. Combine lettuce and reserved marinade in large bowl; toss to coat. Divide lettuce evenly among 4 serving plates. Arrange beef slices, peaches and tomatoes over lettuce.
Butcher Counter
Flank Steak Flank Primal
