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Name: Spice-Rubbed Steak With Grilled Peaches and Blue Cheese
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1/4 tsp paprika; 1/2 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp oregano, dried; 2 tsp light brown sugar packed; 1/8 tsp cayenne pepper; 1 1/2 lb skirt steak; 2 peaches, ripe pitted, cut into 1/2 inch thick slices; 2 tsp olive oil; 3/4 cup blue cheese crumbled

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INGREDIENTS

1/4 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano, dried
2 tsp light brown sugar ; packed
1/8 tsp cayenne pepper
1 1/2 lb skirt steak
2 peaches, ripe ; pitted, cut into 1/2 inch thick slices
2 tsp olive oil
3/4 cup blue cheese ; crumbled

Servings

INSTRUCTIONS

1. In a bowl, combine the paprika, chili powder, garlic powder, cumin, oregano, brown sugar, cayenne, and 1/2 tsp each salt and pepper. Pat the steak dry, then rub the spice mixture all over it. Cover and refrigerate for at least 1 hour and up to 24 hours.

2. Heat a gas grill to medium-high. Grill the steak with the lid covered, flipping halfway through until lightly charred, about 10 minutes for medium. To make on a grill pan, place over medium heat and grill in 2 batches, about 8 minutes per batch, flipping halfway through. Transfer the steak to a cutting board and let rest for 5 minutes before slicing it across the grain. Tent the steak loosely with foil to keep it warm while you make the peaches.

3. In a medium bowl, toss the peaches with the oil. Grill until lightly charred, about 4 minutes per side.

4. Divide the sliced steak among 4 plates. Top each with a quarter of the blue cheese crumbles; serve with the peaches.

NOTES

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Spice-Rubbed Steak With Grilled Peaches and Blue Cheese

1/4 tsp paprika 
1/2 tsp chili powder 
1/2 tsp garlic powder 
1/2 tsp ground cumin 
1/2 tsp oregano, dried 
2 tsp light brown sugar packed
1/8 tsp cayenne pepper 
1 1/2 lb skirt steak 
2  peaches, ripe pitted, cut into 1/2 inch thick slices
2 tsp olive oil 
3/4 cup blue cheese crumbled

1.  In a bowl, combine the paprika, chili powder, garlic powder, cumin, oregano, brown sugar, cayenne, and 1/2 tsp each salt and pepper.  Pat the steak dry, then rub the spice mixture all over it.  Cover and refrigerate for at least 1 hour and up to 24 hours.

2.  Heat a gas grill to medium-high.  Grill the steak with the lid covered, flipping halfway through until lightly charred, about 10 minutes for medium.  To make on a grill pan, place over medium heat and grill in 2 batches, about 8 minutes per batch, flipping halfway through.  Transfer the steak to a cutting board and let rest for 5 minutes before slicing it across the grain.  Tent the steak loosely with foil to keep it warm while you make the peaches.

3.  In a medium bowl, toss the peaches with the oil. Grill until lightly charred, about 4 minutes per side.

4.  Divide the sliced steak among 4 plates.  Top each with a quarter of the blue cheese crumbles; serve with the peaches.

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 4 Servings

Calories: 136
Calories from Fat: 73 (54%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 19mg		6 %
Sodium 356mg		12 %
Potassium 229.5mg		6 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 9.3g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 136

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