We continued our farmer's market inspired "farm to fork" dinner tonight with grilled flank steak accompanied with grilled peaches and crispy potatoes. I love the idea of grilling fruit and while I have done it for dessert before, I had never tried it as a side dish. So glad we did!
The recipe is courtesy of Muffy Lyster of Ashview Farm from Versailles, Kentucky.
6 garlic cloves
3 bay leaves
3 small shallots
2 jalapeno peppers halved and seeded
Finely grated lemon zest and juice of 3 lemons
6 tablespoons soy sauce
1 1/2 teaspoons chopped thyme
1/2 cup plus 1 tablespoon canola oil
4 1/2 pounds cut skirt steak
3 tablespoons Dijon mustard
1 1/2 cups boiling water
6 tablespoons honey
1 1/2 teaspoons cinnamon
4 1/2 teaspoons finely grated ginger
12 peaches, halved and pitted
In a blender, puree the garlic, bay leaves, shallots, jalapenos, lemon zest and juice, soy sauce and thyme until combined. With the blender on, slowly add 1/2 cup of canola oil and puree until smooth. Season with salt and pepper.
Pour half the marinade into a shallow dish, add the skirt steak, and turn to coat. Let the steak sit for 20 minutes.
Add the Dijon mustard to the remaining marinade and blend. Transfer to a small bowl.
In a small saucepan, combine boiling water with honey, cinnamon and ginger. Let stand 5 minutes. Transfer to marinade bowl; add remaining 1 tablespoon of canola oil and peaches.
Generously season steak with salt and pepper. Grill over high heat 6-7 minutes turning once for medium rare.
At the same time, grill peach halves turning frequently until charred in spots and softened. Approximately 8 minutes.
The recipe makes enough to serve 8. I cut it in half and I have a ton left over to enjoy throughout the week. This is great since my hubby won't eat leftovers and I cannot each as much at one sitting as he can.
Cut peaches into wedges and thinly slice steaks. Transfer to plates and serve with marinate on the side.
I paired the steak with Barefoot Contessa's garlic roasted potatoes and steamed asparagus.
Not too shabby for a small town Saturday night. We had dinner with some neighbors last night and I love feeling like I can make just as good (sometimes better) food at home!