Chef Way David Burke serves three variations of this recipe in his restaurants at any given time. In one version he turns the fresh peaches into tempura french fries; in another, he prepares a peach-and-skirt-steak napoleon, carefully layering and stacking the ingredients. No matter the dish, Burke always marinates the skirt steak for at least 24 hours. Easy Way Burke marinates skirt steak for 20 minutes before grilling it alongside luscious fresh peach slices tossed in a mixture of honey, cinnamon and ginger. He sets aside some of the steak marinade, mixes it with mustard, and serves it as a delicious, speedy steak sauce. More Steak Recipes
How to Make It
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.
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.
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.