Sunday, August 28, 2011

Chipotle Flank Steak with Peach Salsa

  • 3-4 peaches, pitted and chopped
  • 1 to 2 jalapeno peppers, stemmed and seeded, then minced (I use 2, remember to wear gloves!)
  • 1/4 cup diced red onion
  • 2 Tablespoons chopped cilantro
  • 1 Tablespoon lime juice
  • 1 pound flank steak
  • 2 teaspoons garlic salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chipotle or ancho chili powder


  1. Peel and chop fresh peaches and place in a medium bowl with onion, jalapenos, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve.
  2. 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.
  3. 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 topped with peach salsa.
This recipe is modified from one I found on The Nibble.  To make this recipe quick and easy, you could buy pre-made peach salsa from the store which is what I would have probably done had it not been August with ripe peaches everywhere.  Also, if you are not into spice, I would decrease the amount of chili powder.  My 8 year old ate it happily (and had seconds), but commented that it was spicy.  Hubby and I wouldn't have changed the spice.  We served with fresh corn on the cob.  Perfect summer dinner!

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