Grilled Flank Steak and Peach Salad

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:

1. 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.

2. 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.

3. 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.