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Grilled Steaks with Peppery Peach Salsa

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SERVES:
4
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US

Ingredients Nutrition

Directions

  1. Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper.
  2. Remove seeds from bell pepper, leaving pepper whole. Place steaks and bell pepper on grid over medium, ash-covered coals.
  3. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once. Grill bell pepper 2 to 3 minutes, turning occasionally.
  4. While steaks continue to cook, cut four 1/2-inch thick rings from bell pepper; set aside for garnish.
  5. Coarsely chop enough remaining bell pepper to make 1/4 cup.
  6. In small saucepan, combine the 1/4 cup chopped bell pepper with salsa ingredients.
  7. Place on grid near edge of grill to heat until warm.
  8. Approximately 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks.
  9. To serve, place 1 bell pepper ring on each steak; fill rings with warm salsa.
  10. Makes 4 servings (serving size: 1/4 of recipe). Tip: To broil, place steaks and bell pepper on rack in broiler pan so surface of meat is 3 to 4 inche s from heat. Broil bell pepper 5 minutes; remove and proceed as directed above. Broil steaks 13 to 17 minutes, turning once; approx.
  11. 5 minutes before steaks are done, brush both sides with 2 tablespoons salsa.

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