- 1 cup chopped peeled peaches
- 1 cup fresh blueberries
- 1 avocado, peeled and chopped
- 1 red ripe tomato, chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 jalapeno pepper, minced
- 4 ribeye steaks
- Salt and pepper to taste
In medium bowl, combine peaches, blueberries, avocado, and tomato; mix gently. In small bowl, combine oil, lime juice, sugar, jalapeno, and salt and pepper; mix well. Pour over fruit mixture; toss and refrigerate.
Prepare and preheat grill. Sprinkle steaks with salt and pepper. Grill steaks as desired, about 8-9 minutes, turning once, for medium rare, 140°. Remove from grill, cover, and let stand 5 minutes. Top with fruit mixture and serve. Serves 4.
This is an elegant yet very easy recipe perfect for a summer cookout.