Flank Steak On The Grill

Source: Our Best Recipes

Steaks & Peaches
2 flank steaks (each 1 lb/625 g)
1 can (28 oz/796 mL) peach halves, drained (reserve syrup)

Peach Marinade
3/4 cup port wine
1 tbsp lemon juice

Meat Marinade
1 bottle (10 oz/285 mL) chili sauce
1/2 cup canned peach syrup
1/4 cup lemon juice
1/4 cup port wine
1/4 cup vegetable oil
2 cloves garlic, finely chopped
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard

Score flank steaks on both sides by making shallow diagonal cuts in a diamond pattern. Place steaks in large baking dish.

Peach marinade: In plastic bag, combine port and lemon juice. Add drained peach halves and marinate for several hours.

Meat marinade: In mixing bowl, combine all ingredients; mix well. Pour marinade over steaks; cover and refrigerate, turning steaks occasionally, for several hours.

Drain steaks, reserving marinade. Place steaks on lightly greased, preheated grill. Cook for approximately 7 minutes on each side. Brush steaks with marinade. Place drained peach halves, cut side up, on edge of grill to warm.

In small saucepan, mix remaining marinades from meat and peaches. Bring to boil; remove from heat and keep warm.

To serve, cut flank steaks across grain in thin slices. Garnish with peach halves and parsley. Serve with warm marinade.