Nutrition per serving may change if servings are adjusted.
1 medium peach, pitted and coarsely chopped
½ cup red grapes, quartered
1 tablespoon snipped fresh mint
1 tablespoon lemon juice
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
1 pound beef flank steak
Prepare salsa: In a small bowl, stir together peach, red grapes, snipped fresh mint and lemon juice. Set aside.
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°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°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.)