Sunday, July 12, 2020

Roasted Flank Steak with Fresh Peach Pico de Gallo #BakingBloggers


With Sue of A Palatable Pastime as our host, we're sharing our favorite peach recipes! She wrote: "We're baking peaches this month, by popular demand. Sweet or savory, some  portion of the  recipe should be baked." I can't wait to have some new ways in which to use my favorite summer stone fruit! Here's the line-up...

Roasted Flank Steak 
with Fresh Peach Pico de Gallo

I considered making an authentic bellini with freshly pureed roasted peaches; I toyed with the idea of a peach granita or gelato, again with roasted peaches. 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 Tablespoon organic brown sugar 
  • 1 Tablespoon sweet paprika 
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground salt
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoon ground coriander 
  • olive oil, as needed

Peach Pico de Gallo
  • 3 donut peaches, chopped (approximately 1 cup)
  • 1 tomato, chopped (approximately 1 cup)
  • 1/2 sweet onion, chopped
  • 1 jalapeño pepper, chopped
  • 2 to 3 sweet peppers, chopped
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon  honey
  • 1/8 cup fresh mint leaves, roughly chopped
  • 18 cup fresh cilantro leaves, roughly chopped
  • freshly ground salt, as needed
  • freshly ground pepper, as needed

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.

5 comments:

  1. This looks absolutely delicious Cam. I'm glad so many of us went savory.

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  2. That fresh topping looks so delicious anyway, but esp on flank steak!

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  3. Look at those gorgeous white peaches! Flank steak is one of my all time favorite cuts of beef.

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  4. The steak with the peach pico de gallo looks so delicious and inviting!

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  5. What a beautifully fresh meal - love that peach in the pico!

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