Grilled Steaks with Peppery Peach Salsa
Fire up the grill and elevate steak night with this irresistible recipe for Grilled Steaks with Peppery Peach Salsa. Juicy, tender ribeye or sirloin steaks are seasoned to perfection and flame-grilled for a mouthwatering char, then crowned with a vibrant, sweet-and-spicy peach salsa. The salsa offers a tantalizing medley of ripe peaches, crisp red bell pepper, zesty lime juice, and a touch of honey, balanced with a kick of jalapeño heat and earthy cumin undertones. Quick to prepare and bursting with summer flavors, this dish is perfect for backyard gatherings or a gourmet dinner at home. Serve these juicy steaks with the fresh, tangy salsa for a bold yet refreshing flavor combination that’s sure to wow your palate. Keywords: grilled steak recipe, peach salsa, summer grilling, spicy fruit salsa, easy steak dinner ideas.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) boneless ribeye or sirloin steaks
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 large (ripe but firm) fresh peaches
- 1 small red bell pepper
- 1 small jalapeño pepper
- 0.25 medium (finely diced) red onion
- 2 tablespoons lime juice
- 2 tablespoons (chopped) fresh cilantro
- 1 teaspoon honey
- 0.5 teaspoon ground cumin
Instructions
1. Preheat your grill to medium-high heat (around 375–400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. Pat the steaks dry with paper towels. Brush both sides of the steaks with 2 tablespoons of olive oil, then season evenly with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Let the steaks rest at room temperature while you prepare the salsa.
3. To make the salsa, dice the peaches and red bell pepper into small cubes. Finely chop the jalapeño (remove seeds if you prefer less heat). Add the peaches, bell pepper, jalapeño, and finely diced 1/4 red onion into a medium mixing bowl.
4. Add the lime juice, chopped cilantro, honey, 1/2 teaspoon kosher salt, and ground cumin to the peach mixture. Gently toss the salsa until well combined. Set aside to allow the flavors to meld.
5. Place the steaks on the preheated grill and cook for 4-5 minutes per side for medium-rare (internal temperature of 130–135°F) or longer to your desired level of doneness. Use a meat thermometer for accuracy.
6. Transfer the cooked steaks to a cutting board and let them rest for 5 minutes to redistribute the juices.
7. Serve the grilled steaks topped with a generous spoonful of the peppery peach salsa or on the side. Enjoy with your favorite side dishes!
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 10.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
