Busters Recipes

Grilled Steaks With Peppery Peach Salsa
  
  4 well-trimmed boneless beef top loin steaks; cut 1 inch thick, about 2 pounds
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red bell pepper
  
  Peppery Peach Salsa:
1/2 cup peach preserves
1/4 cup sliced green onions
2 tablespoons finely chopped jalapeno peppers
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon peel
1 large clove garlic, crushed
1/4 teaspoon grated fresh ginger
1/8 teaspoon salt
  
  Sprinkle both sides of beef steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove seeds from bell pepper, leaving pepper whole. Place steaks and bell pepper on grid over medium ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once. Grill pepper to mediuim doneness, turning once. Grill bell pepper 2 to 3 minutes, turning occasionally.
While steaks continue to cook, cut four 1/2 inch thick rings from bell pepper and set aside for garnish. Coarsely chop enough remaining bell pepper to make 1/4 cup. In small saucepan, combine the cup bell pepper with salsa ingredients. Place on grid near edge of grill to heat until warm. About 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks. Place 1 bell pepper ring on each steak; fill rings with warm salsa.
Makes 4 servings.

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