Skirt steak with Peach salsa
FOR THE MEAT:
2 lbs Skirt Steak
1 tbs ground cumin
1 tbs garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon cayenne
FOR THE SALSA
2 peaches or nectarines
1 ripe tomato diced
½ medium red onion diced (or if you prefer a milder salsa use vidalia)
3 teaspoon chopped fresh cilantro (or if you don't like cilantro you can substitute parsley)
2-3 dashes of hot sauce
salt & pepper to taste
No nutrition information available
Mix the dry spices in a small pinch bowl, then pat into the skirt steak and let sit for about 20 mins.
Slice the peaches in half and remove the pits. Drizzle the peaches in olive oil (or any other oil of your choice), and lightly salt.
Heat your grill on high (if using gas). Place the peaches cut side down on the grill at the same time as you put the meat on. Both should only take about 4 minutes per side... you want your skirt steak to be medium to medium rare when you take it off the grill so you can let it sit and carry over cook to medium or medium well.
While the steak is resting, dice up the peaches and combine in a medium bowl with the onions, cilantro (or parsley), oil, tomato, hot sauce, salt & pepper
Serve both with guacamole if you like.