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)
Cut each piece of fruit into 8 slices.
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.
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