• Fast

Ingredients

1. 2 garlic cloves
2. 1 small bay leaf
3. 1 small shallot
4. 1 jalapeño, halved and seeded
5. Finely grated zest and juice of 1 lemon
6. 2 tablespoons soy sauce
7. 1/2 teaspoon chopped thyme
8. 1/2 cup plus 1 tablespoon canola oil
9. Salt and freshly ground pepper
10. 1 1/2 pounds skirt steak, cut into 4 pieces
11. 1 tablespoon Dijon mustard
12. 1/2 cup very hot water
13. 2 tablespoons honey
14. 1/2 teaspoon cinnamon
15. 1 1/2 teaspoons finely grated fresh ginger
16. 4 peaches, halved and pitted

Directions

1. In a blender, puree the garlic, bay leaf, shallot, jalapeño, lemon zest and juice, soy sauce and thyme until combined. With the blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth. Season the marinade with salt and pepper. Pour half of the marinade into a shallow baking dish, add the skirt steak and turn to coat. Let the skirt steak stand for 20 minutes. Add the Dijon mustard to the remaining dressing and blend. Transfer the dressing to a small bowl.
2. Meanwhile, light a grill. In a small saucepan, combine the water with the honey, cinnamon and ginger and let stand for 5 minutes. Transfer the mixture to a bowl along with the remaining 1 tablespoon of oil and the peaches.
3. Scrape the marinade off the skirt steak. Generously season the steaks with salt and pepper and grill them over high heat, 6 to 7 minutes, turning once, for medium-rare meat. At the same time, grill the peach halves, turning them frequently, until they are charred in spots and softened, about 8 minutes. Cut the peaches into wedges and thinly slice the steaks. Transfer to plates and serve, passing the dressing on the side.