Tropical Fiesta Steak Recipe

3 Tbsp. cooking oil

2 Tbsp. honey

1 Tbsp. spicy brown or Dijon-style mustard

1 Tbsp. sliced green onion

1 tsp. snipped fresh mint or tsp. dried mint, crushed

Several dashes bottled hot pepper sauce

1 lb. boneless beef sirloin steak, cut 1 to 1 inches thick

cup chopped red sweet pepper

cup chopped red apple

cup chopped pear

cup chopped, peeled peach 1/4 cup chopped celery

2 Tbsp. sliced green onion

2 tsp. lemon juice

Romaine leaves

Grilled sliced yams

Grilled red onion wedges

1 tablespoon sliced green onion, mint, and hot pepper sauce. Set aside cup of the mixture to make the relish; cover and chill til needed. Place the steak in a plastic bag set in a shallow bowl. Pour the remaining marinade over meat. Seal the bag and turn to coat the meat with marinade. Chill for 12 to 24 hours, narning the bag occasionally.

2 tablespoons green onion, and the lemon juice. Cover and chill till serving time, up to

24 hours. Remove the steak from the plastic bag, reserving marinade.

10 minutes of grilling. Allow

18 to 22 minutes for medium doneness for a

1" thick steak or 36 to 40 minutes for medium doneness for a

1 1/2" thick steak.

To serve, bias-slice steak into thin strips; arrange on romaine leaves, if desired. Top steak with fruit relish. Serve with yam slices and onion wedges, if desired. Makes 6 servings.