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Flank Steak with Grilled PPN Salsa

SUBMITTED BY: EatCaliforniaFruit.com 

"Grilling California plums, peaches and nectarines gives them a satisfying depth of flavor and develops their sweetness. The grilled fruits are cooled, chopped and made into a salsa to pair with a cumin and oregano seasoned grilled flank steak."
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PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 California peach, pitted
  • 1 California plum, pitted
  • 1 California nectarine, pitted
  • 1 jalapeno pepper, stemmed and seeded, or more to taste
  • 1/4 cup minced red onion
  • 2 tablespoons minced cilantro
  • 1 tablespoon lime juice
  • 2 pounds flank steak
  • 2 teaspoons garlic salt
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chipotle or ancho chili powder, or more to taste

DIRECTIONS

  1. Cut each piece of fruit into 8 slices. Place fruit and jalapenos on a well-oiled grill over medium heat and cook for a few minutes on each side to lightly char. Let cool, then chop and place in a medium bowl with onion, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve. 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. 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 with grilled PPN salsa.
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Nutritional Information
Flank Steak with Grilled PPN Salsa

Servings Per Recipe: 7

Amount Per Serving

Calories: 134

  • Total Fat: 5.5g
  • Cholesterol: 29mg
  • Sodium: 551mg
  • Total Carbs: 4.6g
  •     Dietary Fiber: 0.8g
  • Protein: 16.2g

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