June 20 is California Nectarine Day! Summer’s here, and the harvest is now in full swing! This time of year, everything seems to taste better outdoors, and it’s no surprise that grills all over the country get fired up about now. For fresh and juicy choices for warm-weather meals, choose recipes with California peaches, plums and nectarines. These summer fruits are a natural for the grill, where a quick cooking brings out juiciness and intensifies sweetness. Pick up some California peaches, plums and nectarines and get the grill going to make summer meals sizzle with flavor – and don’t forget to look for the Grill’n & Chill’n Sweepstakes at a retailer near you!

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Featured Recipe
Flank Steak with Grilled Peach, Plum & Nectarine Salsa
Flank Steak with Grilled Peach, Plum & Nectarine Salsa

Simple to cook, flank steak is great for the grill - and it tastes great paired with a sweet and spicy grilled fruit salsa with a splash of lime juice.

   
  
Ingredients
   
1   California peach, pitted  
1
  red California plum, pitted  
1
  California nectarine, pitted  
1 to 2
  jalapeno peppers, stemmed and seeded  
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 to 1   teaspoon chipotle or ancho chili powder  
       
       
       
       

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%

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The Tip
Fruit on the Grill

To get great results when grilling peaches, plums and nectarines, start with fruit that’s firm with a little give and cook until tender but not broken down. And for a delicious grilled Independence Day treat, try a Red, White and Blue Pizza.

 

     
     
     
   

 

 

       

 

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California Tree Fruit Agreement | 975 I Street, P.O. Box 968, Reedley, CA 93654-0968 I Phone: (559) 638-8260
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