Grilled Flank Steak with Nectarines

 

1/4

cup red wine or nonalcoholic beer

1/4

cup soy sauce

1/4

cup dry sherry or Progresso® chicken broth (from 32-oz carton)

1/4

cup honey

1/2

teaspoon ground ginger

3

medium green onions, sliced (3 tablespoons)

1

clove garlic, finely chopped

1 1/2

lb beef flank steak

2

nectarines, each cut into 8 pieces

• 1 In shallow glass bowl or plastic dish, or resealable food-storage plastic bag, mix all ingredients except beef and nectarines.
• 2 Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in marinade in bowl; turn to coat. Cover dish or seal bag; refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
• 3 Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
• 4 Cover and grill beef over medium heat 12 to 14 minutes for medium doneness (160°F), brushing occasionally with marinade and turning once. 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.