GRILLED COLEMAN TERIYAKI STEAKS WITH  FRUIT  SALSA

INGREDIENTS

• 4 Coleman Beef Chuck Eye or Chuck Top Blade steaks, 3/4" thick (approx. 1-1/4 lb)
• 1/3 cup plus 2 Tbsp prepared teriyaki marinade, divided

Fruit Salsa

• 2 medium plums or 1 large peach, pitted, diced
• 2 Tbsp orange marmalade
• 2 Tbsp finely chopped red onion
• 1 Tbsp fresh lime juice
• 2 tsp finely chopped jalapeno pepper

PREPARATION:

1. Place steaks and 1/3 cup marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once.
2. Meanwhile in small bowl, combine salsa ingredients; set aside.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill chuck eye steaks, uncovered, approx. 14 to 20 minutes (top blade steaks 17 to 22 minutes) for medium-rare to medium doneness, turning occasionally.
4. Drizzle steaks with 2 tablespoons marinade; serve with salsa. 4 servings.