INGREDIENTS

• 1 ½ lbs. skirt steak, cut into 4 pieces
• 4 peaches, halved and pitted
• 2 garlic cloves, peeled
• 1 small bay leaf
• 1 small shallot, peeled
• 1 jalapeño, halved & seeded
• 1 lemon, finely grated zest + juice
• 2 tablespoons soy sauce
• ½ teaspoon fresh thyme, chopped
• ½ cup + 1 tablespoon canola oil
• 1 tablespoon Dijon mustard
• ½ cup very hot water
• 2 garlic cloves, peeled
• 2 tablespoons honey
• ½ teaspoon cinnamon
• 1 ½ teaspoon fresh ginger, finely chopped
• Salt & freshly ground pepper

DIRECTIONS

1. In a blender, puree the garlic, bay leaf, shallot, jalapeño, lemon zest, lemon juice, soy sauce and thyme until combined.
2. Blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth.
3. Season the marinade with salt and pepper.
4. Pour half of marinade into a shallow baking dish. Add skirt steak, turn to coat.
5. Marinate steak at least 20 mins at room temp (*up to 24 hours, refrigerated)
6. Add Dijon mustard to remaining marinade & blend to make sauce. Transfer to a small bowl (cover and refrigerate, if marinating steak for extended period).
7. Light grill. In small saucepan, combine water, honey, cinnamon & ginger. Let stand 5 minutes. Transfer mixture to a bowl with remaining oil and peaches.
8. Wipe excess marinade off the steak. Generously season with salt & pepper. Grill over high heat, 6 to 7 minutes, turning once, for medium-rare.
9. At the same time, grill peach halves, turning frequently, until they are charred in spots and softened, about 8 minutes. Cut peaches into wedges.
10. Thinly slice steak. Transfer to plates and top with peaches.
11. Add drizzle of sauce. Pass remaining sauce at the table