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Grilled Teriaki Steaks w/Fruit Salsa




Source of Recipe


National Cattlemen's Beef Association


List of Ingredients




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


Recipe



1. Place steaks and 1/3 cup marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once.

2. Meanwhile in small bowl, combine salsa ingredients; set aside.

3. 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.

4. Drizzle steaks with 2 tablespoons marinade; serve with salsa. Marinating time: 30 minutes

SERVES 4