Monday, June 18, 2012

Grilled Molasses Flank Steak with Fiery Grilled Peach Salsa

I love grilling during the summer but unfortunately neither Brady or I have a grill at our apartments. I came home to Kansas City this weekend for Father's Day and was able to take advantage of having a grill (and a kitchen bigger than a shoebox). I have to fess up to the fact that I wasn't the one actually doing the grilling though, I left that part up to my dad, but the rest of the meal was a group effort!

Grilled Molasses Flank Steak with Fiery Grilled Peach Salsa

Serves: 6-8
Prep/Cook Time: 30 minutes plus 4-12 hours to marinate

Molasses Flank Steak
3/4 c. molasses
1/3 c. soy sauce
1/4 c. canola oil
1/4 c. fresh lemon juice
2 T. Worcestershire sauce
2 T. fresh ginger, grated
3 garlic cloves, minced
1 tsp. crushed red pepper
1 (2-Ib) flank steak

Fiery Grilled Peach Salsa
4 large peeled peaches, havlved and pitted
2 slices red onion (1/4 inch thick)
2 T. chopped cilantro
1 T. fresh lime juice
1 tsp. sugar
1 tsp. grated orange rind
1 jalepeno pepper, seeded and finely chopped
1/2 tsp. salt

Place the first 8 ingredients for the flank steak in a large ziplock bag. Add steak; seal bag, and chill for 4-12 hours (I would suggest marinating the steak for more than 4 hours; the longer it marinates the more tender it's going to be). Remove steak from marinade, discarding marinade.

Preheat grill to 400 to 450 degrees (high heat). Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from the grill, and let stand 10 minutes. Cut diagonally across the grain into thin slices. Top with peach salsa.

You can prepare the peach salsa while the steak is grilling. Coat the peaches and onion with cooking spray. Place peaches and onion on a seperate area of the grill. Grill for about 2-3 minutes on each side and then remove to a cutting board to cool. Chop the peaches and onion and combine the chopped peaches and onion with the cilantro, and remaning ingredients in a medium bowl. Let stand for 10 minutes before serving. The salsa will keep for up to three days and would be great paired with chicken or fish.

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