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Source: Fabulous Food Associations

Grilled Teriyaki Steaks with Fruit Salsa
The fruit salsa gives these teriyaki steaks zing. Dad will love them!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 14 to 20 minutes
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Four (8 ounce) boneless beef chuck eye steaks, each about 3/4 inch thick, trimmed
7 tablespoons prepared teriyaki marinade
2 medium plums, pitted, diced
2 tablespoons orange marmalade
2 tablespoons finely chopped red onion
1 tablespoon fresh lime, juice
2 teaspoons poons finely chopped jalapeño pepper




Put the steaks and about 5 tablespoons of the marinade in a heavy-duty, sealable plastic bag. Turn to coat. Refrigerate for at least 30 minutes, turning once or twice.

Meanwhile, in small bowl, make the salsa. Combine the plums, marmalade, red onion, lime juice, and jalapeno pepper.

Prepare a charcoal or gas grill so that the coals are medium hot.

Remove the steaks from the marinade. Discard the marinade and scrape any clinging to the meat off it.

Grill the steaks, uncovered, for 14 to 20 minutes for medium-rare to medium doneness, turning several times. Use tongs to turn the meat so that no juices escape.

Just before serving, drizzle the steaks with the remaining 2 tablespoons of marinade. Serve with the salsa.


Note: You can substitute 1 large peach for the plum in the salsa.





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