Grilled Steaks with Peppery Peach Salsa

• 4 boneless beef top loin steaks, well-trimmed, cut 1 inch thick (approx. 2 pounds)
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 medium red bell pepper
• 12 cup peach preserves
• 14 cup green onion, sliced
• 2 tablespoons jalapeno peppers, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon, rind of, freshly grated
• 1 clove large garlic, crushed
• 14 teaspoon fresh ginger, grated
• 18 teaspoon salt

1. Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper.
2. Remove seeds from bell pepper, leaving pepper whole.
3. Place steaks and bell pepper on grid over medium, ash-covered coals.
4. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning once.
5. Grill bell pepper 2 to 3 minutes, turning occasionally.
6. While steaks continue to cook, cut four 1/2-inch thick rings from bell pepper; set aside for garnish.
7. Coarsely chop enough remaining bell pepper to make 1/4 cup.
8. In small saucepan, combine the 1/4 cup chopped bell pepper with salsa ingredients.
9. Place on grid near edge of grill to heat until warm.
10. Approximately 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks.
11. To serve, place 1 bell pepper ring on each steak; fill rings with warm salsa.
12. Makes 4 servings (serving size: 1/4 of recipe).
13. Tip: To broil, place steaks and bell pepper on rack in broiler pan so surface of meat is 3 to 4 inche s from heat.
14. Broil bell pepper 5 minutes; remove and proceed as directed above.
15. Broil steaks 13 to 17 minutes, turning once; approx.
16. 5 minutes before steaks are done, brush both sides with 2 tablespoons salsa.

loin, salt, pepper, red bell pepper, preserves, green onion, jalapeno peppers, lemon juice, lemon, garlic, fresh ginger, salt

Taken from www.food.com/recipe/grilled-steaks-with-peppery-peach-salsa-3498 (may not work)