Grilled Teriyaki Steaks with Fruit Salsa

Marinating time: 30 minutes

4 well-trimmed boneless Beef chuck eye or chuck top blade steak also called flat iron steaks 3/4" thick (approx. 1-1/4 lb)

1/3 cup plus 2 Tbsp prepared teriyaki marinade, divided

Fruit Salsa: 2 medium plums or 1 large peach, pitted, diced

2 Tbsp orange marmalade

2 Tbsp finely chopped red onion

1 Tbsp fresh lime juice

2 tsp finely chopped jalapeno pepper

1. Place steaks and 1/3 cup marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once.

2. Meanwhile in small bowl, combine salsa ingredients; set aside.

3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill chuck eye steaks, uncovered, approx. 14 to 20 minutes (top blade steaks 17 to 22 minutes) for medium-rare to medium doneness, turning occasionally.

4. Drizzle steaks with 2 tablespoons marinade; serve with salsa. 4 servings.

Source: National Cattlemen's Beef Association