Grilled Flat Iron Steaks with Peach Salsa and Bacon Jam
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“This recipe serves to introduce both Peach Salsa, and Bacon Jam, two great additions to all sorts of dishes. You’d have to make both to understand them, especially the Bacon Jam. It is outstanding on a meat and cheese platter, or on a steak or roast. This dish works well as a dinner entrée, or even better as a passed hors d’oeuvres.”
12 pounds Flat Iron Steaks
12 oz Pineapple Juice
1 oz Granulated Garlic
2 pounds Bacon ends and pieces
4 pounds Onions, diced
4 oz Garlic cloves
2 cups Coffee, brewed
2 oz Brown Sugar
4 oz Pure NY Maple Syrup
8 oz Heinz Apple Cider Vinegar
1 pinch Black Pepper
1 oz Tabasco Sauce
2 pounds Fresh NY Peaches
1 pound Red Onions
4 oz Jalapenos
3 oz Fresh Cilantro
4 each Limes
2 oz Brown Sugar
Marinate the Flat Iron Steaks overnight with some seasonings, and a little pineapple juice. Drain Well.
Grill the steaks until proper doneness. This may be served hot or cold.
For the Bacon Jam: Fry the bacon in a large heavy pan until they are crisp and well rendered. Add the onions, and continue to cook until they start to wilt. Add the garlic and cook on medium heat until it smells real good . Add the coffee, brown sugar, maple syrup (use more if you like), a little Tabasco, and the (good) cider vinegar. Continue to cook on medium heat.
Cook over about 2 hours, adding water as necessary to keep the Bacon Jam from drying out. At this point transfer to stainless steel, and cool overnight. The next day, remove the bacon fat from the top of the jam. You may chop in a food processor, or not.
This is a great product on any kind of meat, on a Charcuterie or Cheese platter, or plain on toast.
For the Peach Salsa: Chop the peaches coarse. You may use canned, or fresh peaches if you wish. Chop the garlic, onions, jalapenos, and cilantro very well, and add to the chopped peaches. Add the brown sugar, and the lime juice. Allow to sit at least overnight. This is a great product for all sorts of meats, especially smoked pork, grilled meats or seafoods.
24 dinner servings, or 200 appetizer plates
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