𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐏𝐞𝐚𝐜𝐡𝐞𝐬, 𝐂𝐚𝐧𝐝𝐢𝐞𝐝 𝐀𝐥𝐦𝐨𝐧𝐝𝐬, & 𝐂𝐡𝐢𝐩𝐨𝐭𝐥𝐞 𝐏𝐞𝐚𝐜𝐡-𝐆𝐥𝐚𝐳𝐞𝐝 𝐅𝐥𝐚𝐭𝐢𝐫𝐨𝐧 𝐒𝐭𝐞𝐚𝐤 So here’s my second peach recipe post! This was also wildly popular at the restaurant and it’s another great way to combine sweet and savory. And again, it’s a clean, easy and quick recipe. (Note: I also don’t usually eat red meat, but flank steak and flatiron steak are so lean, that I indulge in these from time to time. Also, the steak glaze calls for peach preserves. I use organic preserves with no added sugar. You can also boil peach pulp in water along with some stevia to make your own. But for the small amount required, I personally would rather take the shortcut. It’s all about balance! Not deprivation!) Enjoy and please post your comments & photos!
Ingredients- For the steak: • 3-4 flatiron steaks (4oz strips, about 1 inch thick) • 1-2 tbsp Montreal steak seasoning • 1/2 tsp ground cumin • 1-2 tbsp olive oil • 1/3 cup peach preserves (no sugar added) • 1/4 cup lime juice • 1 chipotle chile in adobo sauce, chopped • 1 tsp adobo sauce (from can of chiles)
For the peaches: • 1/2 cup granulated stevia or 2 tbsp honey • 1/4 cup water • 1/4 cup fresh lime juice • 1/4 cup basil leaves, chopped • Olive oil, for grilling • 4 large peaches, pitted & halved • ground black pepper • Arugula • 1 small bag of sliced almonds
Directions- For the steak: 1. Preheat oven to 350F. (Or you can use your grill too). 2. In a saucepan, heat preserves, lime juice, chile and adobo sauce over low heat, stirring occasionally, until preserves are melted. Set aside. 3. Rub each steak with olive oil, steak seasoning and cumin. Bake in oven for approximately 20 minutes until they’ve reached an internal temperature of 145F. (Or grill beef over medium heat 15 to 18 minutes for medium doneness). 4. When the steaks are done, while hot, brush them with the preserves mixture and then allow them to cook to room temperature in order to serve with the salad greens. Allow the steaks to rest for at least 5 minutes before slicing and plating.
For the peaches: 1. In a saucepan over medium heat, combine the stevia (or honey) with the water and stir until dissolved. Turn off the heat and add the lime juice and chopped basil leaves. Let stand for at least 15 minutes. 2. In a separate bowl, combine the leftover basil-lime mixture with the sliced almonds. (Save just a little bit of the mixture to dress the salad if possible). Toss well to coat the almonds. On a sheet pan lined with parchment paper, arrange the almonds in a single layer and then bake for 8-10 minutes, until golden. Set aside. 3. Light a grill or preheat a grill pan over medium heat; lightly oil the grates. 4. Brush the peach halves with the basil lime mixture. Then grill them with the cut side down until dark brown grill marks form, about 2 minutes per cut side. Transfer the peaches to bowls and season with a little black pepper. 5. In a serving bowl, toss arugula with a little bit of olive oil and black pepper, as well as the sliced candied almonds. Place a grilled peach or two on top of the arugula and arrange sliced steak next to the peach. Dress with remaining basil lime mixture and garnish with extra chopped basil leaves, if you choose.