1 1/2 pounds beef flank steak
2 nectarines, each cut into 8 pieces
Total: 4 hr 29 min
Prep: 15 min
Marinate: 4 hr
Grill: 14 min
1.Make Honey-Ginger Marinade.
2.Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in shallow glass or plastic dish or resealable plastic food-storage bag. Pour marinade over beef. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
3.Heat coals or gas grill for direct heat.
4.Remove beef from marinade; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 12 to 14 minutes for medium doneness (160œF), brushing occasionally with marinade and turning once.
5.Add nectarines to grill for last 5 minutes of grilling, turning once and brushing frequently with marinade. Discard any remaining marinade. Cut beef diagonally across grain. Serve with nectarines.
Calories 375 (Calories from Fat 110); Fat 12g (Saturated 5g); Cholesterol 75mg; Sodium 1000mg; Potassium 730mg; Carbohydrate 31g (Dietary Fiber 2g); Protein 38g