Yield: 24 servings
3 peaches, pitted
3 plums, pitted
3 nectarines, pitted
4-6 jalapeño peppers, stemmed, seeded
3⁄4 cup red onion, minced
6 Tbsps. fresh cilantro, minced
3 Tbsps. lime juice
6 lbs. flank steak
2 Tbsps. garlic salt
1 Tbsp. ground cumin
1 Tbsp. oregano
1 Tbsp. minced chipotle or ground ancho chile (or more to taste)
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Cut each piece of fruit into 8 slices.
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Preheat grill to medium. Mix together the fruit and jalapenos and spread in a well-oiled perforated pan on the grill over medium heat; cook for a few minutes on each side to lightly brown. Let cool, then chop and mix with the onion, cilantro, and lime juice. Cover and refrigerate until ready to serve.
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Thoroughly tenderize the meat. Stir together the garlic salt, cumin, oregano, and chipotle and rub onto both sides of meat. Grill over medium heat to medium-rare. Let stand for 5 minutes before thinly carving at an angle against the grain.
Recipe and photo from the California Tree Fruit Agreement
