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Entertaining with Bluegrass Winners Cookbook
• 6 garlic cloves
• 3 small bay leaves
• 3 small shallots
• 2 jalapenos, halved and seeded
• Finely grated zest and juice of 3 lemons
• 6 tablespoons soy sauce
• 1½ teaspoons chopped thyme
• 1/2 cup, plus 1 tablespoon canola oil
• Salt and freshly ground black pepper
• 4½ pounds skirt steak, cut into 6 pieces
• 3 tablespoons Dijon mustard
• 1½ cups boiling water
• 6 tablespoons honey
• 1½ teaspoons cinnamon
• 4½ teaspoons finely grated fresh ginger
• 12 peaches, halved and pitted
• In a blender, puree the garlic, bay leaves, shallots, jalapenos, lemon zest and juice, soy sauce, and thyme until combined. With the blender on, slowly add 1/2 cup of canola oil and puree until smooth. Season with salt and pepper.
• Pour half of the marinade into a shallow dish, add the skirt steak, and turn to coat. Let the skirt steak stand for 20 minutes.
• Add Dijon mustard to remaining marinade and blend. Transfer marinade to small bowl.
• Light the grill.
• In small saucepan, combine boiling water with honey, cinnamon, and ginger and let stand 5 minutes. Transfer mixture to a bowl; then add remaining 1 tablespoon of oil and peaches.
• Scrape marinade off skirt steak. Generously season steaks with salt and pepper. Grill over high heat 6 to 7 minutes, turning once for medium-rare meat.
• At the same time, grill peach halves, turning them frequently, until charred in spots and softened, approximately 8 minutes.
• Cut peaches into wedges and thinly slice steaks. Transfer to plates and serve with marinade on the side.
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