4 well-trimmed boneless beef top loin steaks, cut 1 inch thick (approx. 2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red bell pepper
Peppery Peach Salsa
1/2 cup peach preserves
1/4 cup sliced green onions
2 tablespoons finely chopped jalapeno peppers
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon peel
1 large clove garlic, crushed
1/4 teaspoon grated fresh ginger
1/8 teaspoon salt
Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper. Remove seeds from bell pepper, leaving pepper whole.
Place steaks and bell pepper on grid over medium, ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once. Grill bell pepper 2 to 3 minutes, turning occasionally. While steaks continue to cook, cut four 1/2-inch thick rings from bell pepper; set aside for garnish. Coarsely chop enough remaining bell pepper to make 1/4 cup. In small saucepan, combine the 1/4 cup chopped bell pepper with salsa ingredients. Place on grid near edge of grill to heat until warm. Approximately 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks. To serve, place 1 bell pepper ring on each steak; fill rings with warm salsa.
Makes 4 servings (serving size: 1/4 of recipe).
NOTE:
To broil, place steaks and bell pepper on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil bell pepper 5 minutes; remove and proceed as directed above. Broil steaks 13 to 17 minutes, turning once; approx. 5 minutes before steaks are done, brush both sides with 2 tablespoons salsa.