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Strip Steaks with Chipotle Peach Glaze




Source of Recipe


Betty Crocker Spring Celebrations






List of Ingredients



• 1/2 cup peach preserves
  
• 1/4 cup lime juice
  
• 1 chipotle chili in adobo sauce, seeded and chopped
  
• 1 teaspoon adobo sauce (from can of chilies)
  
• 2 tablespoons chopped fresh cilantro
  
• 8 beef boneless strip steaks (about 6 ounces each)
  
• 1 teaspoon garlic pepper
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon salt
  
• 4 peaches, cut in half and pitted, if desired Cilantro sprigs
  






Instructions



1. Heat coals or gas grill for direct heat. Mix preserves, lime juice, chili and adobo sauce in 1-quart saucepan. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro, set aside. Sprinkle each beef steak with garlic pepper, cumin and salt.
   
2. Cover and grill beef 4 to 6 inches from medium heat 8 to 10 minutes for medium doneness, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling. Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
   
3. Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with steaks and peaches. Garnish with cilantro sprigs.
   






Final Comments


8 servings.