- 2 garlic cloves, peeled
- 1 small bay leaf
- 1 small shallot, peeled
- 1 jalapeno, halved and seeded
- 1 lemon, finely grated zest and juice
- 2 tbsp soy sauce
- ½ tsp fresh thyme, chopped
- ½ cup + 1 tbsp canola oil
- salt & freshly ground pepper
- 1.5 lbs skirt steak, cut into four pieces
- 1 tbsp dijon mustard
- ½ c very hot water
- 2 tbsp honey
- ½ tsp cinnamon
- 1½ tsp fresh ginger, finely chopped
- 4 peaches, halved and pitted
In a blender, puree the garlic, bay leaf, shallot, jalapeño, lemon zest, lemon juice, soy sauce and thyme until combined. With the blender on, slowly pour in ½ cup of the canola oil and puree until smooth. Season the marinade with salt and pepper. Pour half of the marinade into a shallow baking dish. Add skirt steak and turn to coat. Marinate the steak for at least 20 minutes at room temperature (and up to 24 hours, refrigerated). Add the Dijon mustard to the remaining marinade and blend to make sauce. Transfer to a small bowl (cover and refrigerate, if marinating steak for extended period)
Preheat grill to high heat. In a small saucepan, combine the water, honey, cinnamon and ginger. Bring to a simmer, turn off heat and let stand for 5 minutes. Transfer the mixture to a bowl along with the peaches and 1 tbsp canola oil.
Wipe the marinade off the skirt steak. Generously season the meat with salt and pepper and then grill over high heat, 6 to 7 minutes, turning once, for medium-rare. At the same time, grill the peach halves, turning them frequently, until they are charred in spots and softened, about 8 minutes. Cut the peaches into wedges and thinly slice the meat.
Transfer meat to plates and top each with peaches and drizzle of sauce. Pass remaining sauce at the table.
Recipe developed by David Burke
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