Indian-Spiced Beef with Peach-Grape Salsa
Prepare salsa: In a small bowl, stir together peach, red grapes, snipped fresh mint and lemon juice. Set aside.Advertisement
Prepare beef: Preheat broiler. In a small bowl, combine coriander, garlic powder, cumin, salt, ginger, turmeric, black pepper and crushed red pepper. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Sprinkle steak evenly with spice mixture, rubbing in with your fingers.
Place steak on the unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 17 to 21 minutes or until medium doneness (160 degrees F), turning once. Cover with foil; let steak stand for 5 minutes before thinly slicing. Top steak slices with the salsa.
Variation: To grill steak: For a charcoal grill, place seasoned steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)
3 1/2 lean protein, 1/2 fat, 1/2 fruit