Southwest Flank Steak:
3 Tbsp. packed brown sugar
3 Tbsp. chili powder
4½ tsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. cider vinegar
1½ tsp. Worcestershire sauce
½ tsp. cayenne pepper
1 beef flank steak (1½ lbs.)
¾ cup chopped peeled fresh peaches
1 small red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 Tbsp. finely chopped red onion
2 Tbsp. minced fresh cilantro
1 Tbsp. lime juice
1 garlic clove, minced
⅛ tsp. salt
⅛ tsp. pepper
In a small bowl, combine brown sugar, chili powder, cumin, garlic powder, cider vinegar, Worcestershire sauce and cayenne pepper and rub all over steak.
Lightly coat your grill rack with cooking oil and grill steak, covered, over medium heat for about 6-8 minutes on each side. If you don’t have a grill, you can broil your steak in the oven about 4-inches away from heat, until desired doneness.
Meanwhile, combine all ingredients used to make the peach salsa in a small bowl and mix well. Allow flavors to marinate a bit while you cook the steak.
Once steak is done, thinly slice across the grain and serve, topped with peach salsa. Enjoy!