Grilled Steak With Peach Salsa

• For the Marinade and Steak
• 4 T low-sodium soy sauce
• 1 T fish sauce
• 2 T toasted dark sesame oil
• 2 T brown sugar
• 1 T Asian chili paste or Sriracha (or to taste)
• 3 T lime juice, plus 1 T zest (from 1 to 2 limes)
• 1 T fresh ginger root, finely grated
• 1/4 cup fresh mint, coarsely chopped
• 1 1/2 to 2 lb steak (flank, skirt, or hanger recommended)
• Lime wedges (for serving)
• For the Peach-Ginger Salsa
• 4 firm, ripe medium peaches, peeled and finely diced
• 1 serrano chile or jalapeno, seeded and finely minced (to taste)
• 1 T fresh lime juice
• 1 tsp fish sauce
• 2 tsp fresh ginger root, finely grated
• 2 T brown sugar
• 2 T fresh mint, finely chopped

1. To make the marinade: In a small bowl, whisk together the soy sauce, fish sauce, sesame oil, brown sugar, lime juice + zest, chili paste, and ginger. Add the mint. Place the steak in a non-reactive dish (or gallon-sized ziplock bag) and add the marinade, making sure to evenly coat both sides of the steak. Marinate for 1 to 2 hours.
2. To make the peach-ginger-mint salsa:rnIn a medium-sized bowl, mix together the lime juice, fish sauce, ginger, and brown sugar. Add the peaches, chili (to taste), and mint. Taste for seasoning.
3. To grill the steak and serve: Remove the steak from the refrigerator and allow to sit at room temperature (still in the marinade) for about 40 minutes before grilling. Meanwhile, prep your grill for direct cooking over medium-high heat. Brush your grates clean. Remove the steak from marinade, scraping off the bits of mint that cling to the meat so they won't burn. Grill the steak until cooked to your desired doneness, about 4 to 5 minutes on each side for medium-rare. Transfer to a cutting board and let rest for at about 10 minutes. Thinly slice against the grain.
4. Serve the steak slices with the peach-ginger-mint salsa and lime wedges on the side. Enjoy!

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Taken from food52.com/recipes/13385-grilled-steak-with-peach-salsa (may not work)