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Grilled Beef Steaks with Peppery Peach Salsa

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Beef Recipes by the San Franscisco Department of Agriculture, public domain government resource—original source of recipe


Peppery Peach Salsa


  1. Sprinkle both sides of beef steaks with ¼ teaspoon each salt and pepper; press firmly into beef.
  2. Remove seeds from bell pepper, leaving pepper whole.
  3. Place steaks and bell pepper on grid over medium, ash-covered coals.
  4. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
  5. Grill pepper 2 to 3 minutes, turning occasionally.
  6. While steaks continue to cook, cut four ½-inch thick rings from bell pepper; set aside for garnish.
  7. Coarsely chop enough remaining pepper to make ¼ cup; combine with salsa ingredients in small saucepan.
  8. Place pan on grid near edge of grill to heat until warm.
  9. About 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks.
  10. To serve, place 1 pepper ring on each steak; fill rings with warm salsa.

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