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Peach, Corn, Tomato Salsa over Grilled Flank Steak

Serves

4 cups of salsa

Prep Time

30 Minutes

Cook Time

10-20 Minutes

Nothing says summer like firing up the grill—and this vibrant peach, tomato, and corn salsa takes grilled flank steak to the next level. Spoon it generously over tender, sliced flank steak hot off the grill, top it on a summer salad or eat it alone with chips.

It’s quick to prep, gorgeous on the plate, and perfect for a backyard dinner or weekend BBQ. This dish is proof that simple summer ingredients can create something unforgettable.

Ingredients

For salsa:
2 large fresh peaches or 2-3 cups frozen peaches, defrosted
1-2 cups cherry tomatoes, quartered
1-2 ears of corn, grilled or boiled and shaved from the cob
2 tablespoons SOOC Tuscan Herb olive oil
1 tablespoon SOOC Peach balsamic vinegar
For steak:
Flank steak or cut of choice
1 cup SOOC Tuscan Herb olive oil
½ cup soy sauce
Juice from 3 limes
2 tablespoons garlic, minced
Salt and pepper

Directions

Trim steak and place into plastic bag or a bowl. Add and cover steak with olive oil, soy sauce, lime juice, garlic, salt, and pepper. Marinade overnight or for a few hours.

In a medium bowl place cubed peaches, tomatoes, and corn. Top with olive oil and balsamic and stir together.

Grill steak over medium heat until cooked to your favorite temperature. Set aside for 10-15 minutes and then slice and top with salsa. Serve right away.