Grilled Teriyaki Steaks With Fruit Salsa

4 well-trimmed boneless Beef chuck eye or chuck top blade steaks,
3/4" thick (approx. 1-1/4 lb)
1/3 cup plus 2 Tbsp prepared teriyaki marinade, divided
- Fruit Salsa:
2 medium plums or 1 large peach, pitted, diced
2 Tbsp orange marmalade
2 Tbsp finely chopped red onion
1 Tbsp fresh lime juice
2 tsp finely chopped jalapeño pepper

Servings: 4
Place steaks and 1/3 cup marinade in plastic bag, turning to coat.
Close bag securely and marinate in refrigerator 30 minutes, turning
once. Meanwhile in small bowl, combine salsa ingredients; set
aside. Remove steaks from marinade; discard marinade. Place steaks
on grid over medium, ash-covered coals. Grill chuck eye steaks,
uncovered, approx. 14 to 20 minutes (top blade steaks 17 to 22
minutes) for medium-rare to medium doneness, turning occasionally.
Drizzle steaks with 2 tablespoons marinade; serve with salsa.
Marinating time: 30 minutes

Provided by: National Cattlemen's Beef Association
Source:/www.recipeamerica.com




contact

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/