Ingredients
1 California peach, pitted
1 California plum, pitted
1 California nectarine, pitted
1-2 jalapeno peppers, stemmed and seeded
¼ cup minced red onion
2 tablespoon minced cilantro
1 tablespoon lime juice
2 pound flank steak
2 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon oregano
½ - 1 teaspoon chipotle or ancho chili powder
Directions
Cut each piece of fruit into 8 slices. Place fruit and jalapenos on a well-oiled grill over medium heat and cook for a few minutes on each side to lightly char. Let cool, then chop and place in a medium bowl with onion, cilantro and lime juice. Stir to combine. Cover and refrigerate until ready to serve. Thoroughly tenderize the meat by pricking both sides with meat tenderizer or fork. Stir together garlic salt, cumin, oregano and chili powder in a small bowl and rub onto both sides of meat. Place on grill over medium heat and cook for 5 to 7 minutes on each side or until meat is cooked to your liking. Let stand for 5 minutes before thinly carving at an angle against the grain. Transfer meat and juices to a platter. Serve with grilled PPN salsa.
Per serving: 320 calories, 35g protein, 7g carbohydrate, 17g total fat, 90mg cholesterol, 630mg sodium, 1g fiber.
