Grilled Steaks with Peppery Peach Salsa Recipe

Name: Grilled Steaks with Peppery Peach Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless beef top loin steaks, well-trimmed, cut 1 inch thick (approx. 2 pounds); ¼ teaspoon salt; ¼ teaspoon pepper; 1 medium red bell pepper; ½ cup peach preserves; ¼ cup green onion, sliced; 2 tablespoons jalapeno peppers, finely chopped; 1 tablespoon fresh lemon juice; 1 teaspoon lemon, rind of, freshly grated; 1 clove large garlic, crushed; ¼ teaspoon fresh ginger, grated; ⅛ teaspoon salt

Servings: persons

4 boneless beef top loin steaks, well-trimmed, cut 1 inch thick (approx. 2 pounds)
¼ teaspoon salt
¼ teaspoon pepper
1 medium red bell pepper
½ cup peach preserves
¼ cup green onion, sliced
2 tablespoons jalapeno peppers, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon, rind of, freshly grated
1 clove large garlic, crushed
¼ teaspoon fresh ginger, grated
⅛ teaspoon salt

1
Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper.
2
Remove seeds from bell pepper, leaving pepper whole.
3
Place steaks and bell pepper on grid over medium, ash-covered coals.
4
Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once.
5
Grill bell pepper 2 to 3 minutes, turning occasionally.
6
While steaks continue to cook, cut four 1/2-inch thick rings from bell pepper; set aside for garnish.
7
Coarsely chop enough remaining bell pepper to make 1/4 cup.
8
In small saucepan, combine the 1/4 cup chopped bell pepper with salsa ingredients.
9
Place on grid near edge of grill to heat until warm.
10
Approximately 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks.
11
To serve, place 1 bell pepper ring on each steak; fill rings with warm salsa.
12
Makes 4 servings (serving size: 1/4 of recipe).
13
Tip: To broil, place steaks and bell pepper on rack in broiler pan so surface of meat is 3 to 4 inche s from heat.
14
Broil bell pepper 5 minutes; remove and proceed as directed above.
15
Broil steaks 13 to 17 minutes, turning once; approx.
16
5 minutes before steaks are done, brush both sides with 2 tablespoons salsa.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless beef top loin steaks, well-trimmed, cut 1 inch thick (approx. 2 pounds), ¼ teaspoon salt, ¼ teaspoon pepper, 1 medium red bell pepper, and more.

Yes, Grilled Steaks with Peppery Peach Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Steaks with Peppery Peach Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions