Saturday, July 16, 2016

Roasted Flank Steak with Fresh Peach Pico de Gallo #SundaySupper


The Sunday Supper tastemakers are getting all peachy in anticipation of National Peach Month in August and to celebrate National Peach Ice Cream Day (yes, that’s a real thing!) on July 17! So with Sue of A Palatable Pastime as our host, we're sharing our favorite peach recipes!

Our Bushel of Peach Recipes...
Starters:
Breakfasts:
Beverages:
Condiments:
Sides & Salads:
Main Dishes:
Desserts:



My Peach Recipe...
I considered making an authentic bellini with freshly pureed peaches; I toyed with the idea of a fresh peach granita or gelato. But, in the end, I went with the sweet peaches as a foil to a hearty main dish.

Ingredients
Meat
  • 1 flank steak, between 2 and 3 pounds
  • 1 T organic brown sugar 
  • 1 T paprika 
  • 1 t smoked paprika
  • 1 t freshly ground salt
  • 1/2 t ground cumin 
  • 1/2 t ground coriander 
  • olive oil

Peach Pico de Gallo

  • 3 donut peaches, chopped (approximately 1 C)
  • 1 tomato, chopped (approximately 1 C)
  • 1/2 sweet onion, chopped
  • 1 jalapeño pepper, chopped
  • 2 to 3 sweet peppers, chopped
  • 1 T freshly squeezed lemon juice
  • 1 T  honey
  • 1/8 C fresh mint leaves, roughly chopped
  • 18 C fresh cilantro leaves, roughly chopped
  • freshly ground salt
  • freshly ground pepper
Procedure

Meat
Preheat oven to 400 degrees F. Place the flank steak on a parchment-lined baking sheet. In a small bowl, combine the sugar, paprikas, salt, cumin, and coriander. Sprinkle the spices over the flank steak and rub it in. Drizzle with olive oil. Roast in the preheated oven for between 25 and 40 minutes, depending on desired level of doneness and size of the steak.


Remove from oven and let rest 10 minutes before slicing and serving. While the flank steak roasts and rest, prepare your pico de gallo.

Peach Pico de Gallo
Place all of the ingredients - except for the salt and pepper - in a small mixing bowl. Blend gently and let stand for 15 minutes to blend flavors. To make this more spicy, adjust to use more jalapeno peppers.


To Serve
Slice your flank steak into 1/4" to 1/2" thick pieces and lay them on your serving platter.


Spoon the pico de gallo over the top. Sprinkle with freshly ground salt and pepper, if desired. Serve immediately.

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4 comments:

  1. I love having grilled flank steak in the summer and what better way to keep it summery and light than with this peach condiment. Great Recipe!

    ReplyDelete
  2. Yum, this is a tasty looking dish. Can't wait to try it this summer.

    ReplyDelete
  3. What a great looking dish! Such great flavors!

    ReplyDelete

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