Wednesday, August 09, 2006

Marinated Steak with Grilled Peaches and Fennel - Adapted from Food and Wine Magazine

This recipe calls for skirt steak or flank steak, but we think they are over priced so we used top sirloin. Prepare the marinade by processing 2 cloves of garlic, a shallot, 1 jalopeno (seeded), 2T soy sauce and some fresh thyme. Slowly add 1/2C canola oil and continue processing until smooth. Use 1/2 of this mixture to marinade the steak for several hours. To the remaining mix, add 2T Dijon mustard and reserve for topping the finished steak. Meanwhile, add 2T honey to a pan with very hot water. Add 1t ground cinnamon, 1T fresh ginger, and 1/4C canola oil. Half and pit the peaches and marinate until ready to grill. The fennel was brushed with oil and salt and pepper to taste. The meat and the fennel went on the Weber at the same time for about 15 min for medium rare, about 7 1/2 min on a side. The peaches were grilled when the meat was turned. We served a Shiraz with it.



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