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Ingredients |
|
| 1 |
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California peach, pitted |
|
1 |
|
red California plum, pitted |
|
1 |
|
California nectarine, pitted |
|
1 to
2 |
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jalapeno peppers, stemmed and seeded |
|
1/4 |
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cup minced red onion |
|
2 |
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tablespoons minced cilantro |
|
| 1 |
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tablespoon lime juice |
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| 2 |
|
pounds flank steak |
|
| 2 |
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teaspoons garlic salt |
|
| 1 |
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teaspoon ground cumin |
|
| 1 |
|
teaspoon oregano |
|
| 1/2 to 1 |
|
teaspoon chipotle or ancho chili
powder |
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| |
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| |
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| |
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Preparation
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
brown. 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.
Makes
6 to 8 servings
Nutritional
analysis per serving: Calories: 320, Total Fat: 17g,
Saturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 90mg,
Sodium: 630mg, Carbohydrates: 7g, Fiber: 1g, Sugars:
4g, Protein: 35g, Vitamin A: 6%, Vitamin C: 10%, Calcium:
2%, Iron: 20% |