Steak with Nectarines
Get Your Grill On for the 4th!
No 4th of July party is complete without firing up the grill.
This recipe has a fantastic flavor boost from the bacon and nectarines.
You can also choose peaches as an addition or substitute.
Ingredients
- 4 6-8 ounces boneless beef rib-eye steaks, cut 1/2 inch thick or Tomahawk steak
- 3 teaspoons sugar, divided
- 1 – 1 ½ teaspoon chili powder
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ⅛ – ¼ teaspoon cayenne pepper
- 2 medium firm but ripe nectarines, pitted and cut into 8 wedges each
- 2 teaspoons water
- 4 slices bacon, preferably hickory smoked
Directions
- Trim fat from meat. In a small bowl combine sugar, chili powder, salt, cumin, black pepper, and cayenne pepper; reserve 1 teaspoon. Sprinkle remaining spice mixture evenly over both sides of meat; rub in with your fingers; set aside. In a medium bowl toss the nectarines with the reserved 1 teaspoon spice mixture and water; set aside.
- For a charcoal grill, place bacon slices in a large cast iron skillet. Place skillet with bacon on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until bacon is crisp-cooked and browned, turning very frequently. Carefully remove skillet from grill. Remove bacon from skillet and drain on paper towels.
- Place steaks on the grill rack directly over the coals. Grill until desired doneness, turning once. (Allow 4 to 6 minutes for medium-rare doneness or 5 to 7 minutes for medium doneness.) Place nectarine wedges directly on grill rack along side the steaks the last 3 to 5 minutes of grilling until nectarines are lightly browned and warmed through, turning often.
- Transfer steaks to serving plates and top each with a slice of bacon and 4 nectarine wedges. Makes 4 servings.
