PEACH-PEPPERY CLUB SIRLOIN STEAK
Prep Time: 15 to 20 Minutes
Cook Time: 15 to 18 Minutes
Ready In: 30 to 38 Minutes
Makes 4 servings
4 boneless club sirloin
steaks, cut 1 inch thick
1/4 teaspoon pepper
1 medium red bell pepper
1/4 teaspoon salt
1 tablespoon fresh lemon
1 teaspoon freshly grated lemon peel
1 large clove garlic, minced
teaspoon grated fresh ginger
1/8 teaspoon salt
1/2 cup peach preserves
1/4 cup sliced green onions
2 tablespoons finely chopped jalapeno peppers
1. Sprinkle both sides
of boneless club sirloin steaks with 1/4 teaspoon each salt and
pepper; press firmly into beef.
2. Remove seeds from bell pepper,
leaving pepper whole.
3. Preheat grill to medium heat.
4. Place steaks and bell pepper
on grill grid. Grill steaks, uncovered, 15 to 18 minutes for
medium rare to medium doneness, turning occasionally.
5. Meanwhile, grill pepper 2
to 3 minutes, turning occasionally.
6. While steaks continue to cook,
cut four 1/2-inch thick rings from bell pepper; set aside for
7. Coarsely chop enough remaining
pepper to make 1/4 cup; combine with salsa ingredients in small
saucepan. Place pan on grid near edge of grill to heat until
8. About 5 minutes before steaks
are done, remove 2 tablespoons salsa from saucepan and brush
on both sides of steaks.
9. To serve, place 1 pepper ring
on each steak; fill rings with warm salsa.