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Steaks & Peaches
2 flank steaks (each 1 lb/625 g) 2
1 can (28 oz/796 mL) peach halves, drained (reserve syrup) 1
Peach Marinade
3/4 cup port wine 175 mL
1 tbsp lemon juice 15 mL
Meat Marinade
1 bottle (10 oz/285 mL) chili sauce 1
1/2 cup canned peach syrup 125 mL
1/4 cup lemon juice 50 mL
1/4 cup port wine 50 mL
1/4 cup vegetable oil 50 mL
2 cloves garlic, finely chopped 2
1 tbsp Worcestershire sauce 15 mL
1 tbsp Dijon mustard 15 mL
Garnish
fresh parsley
Score flank steaks on both sides by making shallow diagonal cuts in a diamond pattern. Place steaks in large baking dish.
Peach marinade: In plastic bag, combine port and lemon juice. Add drained peach halves and marinate for several hours.
Meat marinade: In mixing bowl, combine all ingredients; mix well. Pour marinade over steaks; cover and refrigerate, turning steaks occasionally, for several hours.
Drain steaks, reserving marinade. Place steaks on lightly greased, preheated grill. Cook for approximately 7 minutes on each side. Brush steaks with marinade. Place drained peach halves, cut side up, on edge of grill to warm.
In small saucepan, mix remaining marinades from meat and peaches. Bring to boil; remove from heat and keep warm.
To serve, cut flank steaks across grain in thin slices. Garnish with peach halves and parsley. Serve with warm marinade.
Chef's Note
Delicious flank steak, marinated in port wine and peach syrup, and grilled on barbecue.
2 flank steaks (each 1 lb/625 g) 2
1 can (28 oz/796 mL) peach halves, drained (reserve syrup) 1
Peach Marinade
3/4 cup port wine 175 mL
1 tbsp lemon juice 15 mL
Meat Marinade
1 bottle (10 oz/285 mL) chili sauce 1
1/2 cup canned peach syrup 125 mL
1/4 cup lemon juice 50 mL
1/4 cup port wine 50 mL
1/4 cup vegetable oil 50 mL
2 cloves garlic, finely chopped 2
1 tbsp Worcestershire sauce 15 mL
1 tbsp Dijon mustard 15 mL
Garnish
fresh parsley
Score flank steaks on both sides by making shallow diagonal cuts in a diamond pattern. Place steaks in large baking dish.
Peach marinade: In plastic bag, combine port and lemon juice. Add drained peach halves and marinate for several hours.
Meat marinade: In mixing bowl, combine all ingredients; mix well. Pour marinade over steaks; cover and refrigerate, turning steaks occasionally, for several hours.
Drain steaks, reserving marinade. Place steaks on lightly greased, preheated grill. Cook for approximately 7 minutes on each side. Brush steaks with marinade. Place drained peach halves, cut side up, on edge of grill to warm.
In small saucepan, mix remaining marinades from meat and peaches. Bring to boil; remove from heat and keep warm.
To serve, cut flank steaks across grain in thin slices. Garnish with peach halves and parsley. Serve with warm marinade.
Chef's Note
Delicious flank steak, marinated in port wine and peach syrup, and grilled on barbecue.
