Fajita Steaks With Honey Pickle Salsa Recipe
Ingredients
1 recipe Honey-Pickle Salsa or 1 cup bottled salsa
1/4 cup rice vinegar or white wine vinegar
2 tablespoons brown sugar
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon Dijon-style mustard
1 tablespoon soy sauce
1 teaspoon grated Iresh ginger
1 1/4 pounds beef flank steak or beet skirt steak
Fat-free dairy sour cream (optional)
Directions
If using, prepare Honey-Pickle Salsa.
Cover and chill for up to 8 hours.
For glaze, -in a small saucepan combine vinegar, brown sugar, lime peel, lime juice, mustard, soy sauce, and ginger.
Bring to boiling over medium heat.
Boil gently, uncovered, about 10 minutes or until reduced by half (about 1/3 cup).
Trim fat from steak.
Place steak on the rack of an uncovered grill directly over 'medium coals.
Grill for 17 to 21 minutes for medium (160°F), turning once and generously brushing with the glaze up to the last 5 minutes of grilling.
Cover and chill for up to 8 hours.
For glaze, -in a small saucepan combine vinegar, brown sugar, lime peel, lime juice, mustard, soy sauce, and ginger.
Bring to boiling over medium heat.
Boil gently, uncovered, about 10 minutes or until reduced by half (about 1/3 cup).
Trim fat from steak.
Place steak on the rack of an uncovered grill directly over 'medium coals.
Grill for 17 to 21 minutes for medium (160°F), turning once and generously brushing with the glaze up to the last 5 minutes of grilling.
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