Peach Blueberry Tomatillo Relish originally published as Happy Labor Day on Food and Fond Memories on September 3, 2011 by sandyaxelrod Leave a Comment (Edit)
Peach Blueberry Tomatillo Relish
Grilled Skirt Steak with Red Chimichurri, grilled fingerling potatoes and Peach Blueberry Tomatillo Relish
Skirt Steak Marinating in Green Chimichurri
Par Cooked Fingerling Potatoes and Marinated Skirt Steak Ready for the Grill
Any special plans for the holiday weekend? Steve and I plan to take full advantage of an extra day to relax. Weather permitting we are spending Sunday and Monday with our handsome son and his beautiful wife. Sunday Brian and Eve want to trailer the boat up to a boat ramp in the Stuart area and explore the waterways up there with a stop somewhere on the water for lunch. I think its a great plan. On Monday we hope to take a long boat ride up the Intracoastal Waterway from Boynton Beach to the Loxahatchee River. There is a restaurant up that way that Brian and Eve have been wanting to take us to for ages called Guanabanas. I have no idea what the indoor part of the restaurant looks like; but the alfresco dining area is gorgeous. They once took us for a ride past it so we could see just how tropically lush the landscaping was. I have heard great reviews on the food from everyone who has been to Guanabanas so I am really looking forward to eating there. I hope whatever you do, you get to enjoy the weekend with your loved ones in safety and good health.
Everything for the Smoky Red Chimichurri in the Molcajete Waiting to be Ground with the Tejolote
Grilled Skirt Steak Resting with Grilled Lemon Halves
The other night I prepared another Bobby Flay inspired meal and it did not disappoint. I marinated skirt steak in an herbaceous chimichurri for 4 hours and then grilled it on a hot grill for 5 minutes on each side. Sliced thinly across the grain the skirt steak was tender and very flavorful after its long garlicky herbal bath. I served it with a smoky Red Chimichurri, grilled fingerling potatoes and a Peach Blueberry Tomatillo Relish. I don’t think Steve had ever eaten a peach until then because he gave me one of those looks when I told him about the relish. But he was very grown up about it and tasted it. To my surprise and his he loved the relish! Peaches are at the peak of their season and so sweet and juicy that I couldn’t resist using them in my salsa.
Grilled Skirt Steak with Red Chimichurri, grilled fingerling potatoes and Peach Blueberry Tomatillo Relish
Peach Blueberry Tomatillo Relish
- Total Time: 0 hours
- Yield: 2-4 servings 1x
Ingredients
2 tomatillos, scrubbed, small dice
1 large ripe peach, pit removed, medium dice
1 cup fresh blueberries
1 small red onion, very thinly sliced
2 tablespoons Peach Champagne Vinegar
2 tablespoons Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
Instructions
Combine the tomatillos, peaches, blueberries, and red onions in a medium
bowl and season with salt and pepper. Drizzle with the vinegar and olive oil.
- Prep Time: 5-6 minutes
- Category: Condiments and Sides
- Method: Dicing and Slicing
- Cuisine: Southwestern
