Grilled Sesame Chuck-Eye & Peaches
Created By: Vickie Adler
Ingredients
2 Chuck-Eye Steaks from Bradley & Son Grass Fed Beef (~1.35lbs)
3 Medium Yellow Peaches
1 Cup Jasmine Basmati Rice
2 Limes
Marinade
¼ Cup Sesame Oil
3 Tbsp Honey
2 Tbsp Soy Sauce
1 tsp Ground Ginger
2 tsp Sesame Seeds
1 minced Garlic Clove
Juice from half a Lime
Prep Instructions
Combine all marinade ingredients, use 2/3 of the marinade to cover the steaks for 30 minutes - 2 hours.
Lime acidity will start to break down meat and tenderize it. Do not leave for extended times
Pre-heat your grill to 350F
Cut peaches in half, discarding the pit.
Wash rice until water runs clear, and place into your rice cooker
Cooking Instructions
Start your rice cooker so it will be completed when other ingredients are.
Place steaks on the grill cooking for ~5-8 minutes. Flip your steaks and continue cooking until your internal temp is ~125F for medium rare. Remove steaks and allow to rest for 10 minutes, rest time will allow for internal temp to continue to rise until 130F
While steaks are resting, take your peaches and add them cut side down on the grill for ~4 minutes. Remove after grill marks are to your personal preference and brush cut side with the marinade.
Plate rice, thinly sliced steak, and peaches drizzling remaining marinade over the top with fresh lime.
Can serve with mixed greens with the rice and you can use pineapple as a replacement for the peaches.
