Flank Steak with Nectarines

1 1/2 pound beef flank steak
4 nectarines, each cut in half
1/4 cup red wine
1/4 cup soy sauce
1/4 cup chicken broth
1/4 cup honey
1/2 tsp. ground ginger
2 cloves garlic, minced

Make cuts about 1/2-inch apart and 1/8-inch deep in a diamond pattern on both sides of the beef. Place beef in a zip lock heavy duty plastic bag.

Combine wine, soy sauce, chicken broth, honey, ginger and garlic in small bowl. Pour marinade over beef and seal bag. Place bag in glass baking dish to catch any leaks. Refrigerate for 4-24 hours.

When ready to grill, heat coals. Remove beef from marinade and reserve marinade.

Grill beef 4-5-inches from medium heat for 12-14 minutes until medium doneness, brushing twice with marinade and turning once.

Add nectarines to grill for last 5 minutes of grill time, turning once and brushing frequently with marinade. Discard leftover marinade. Cut beef across grain to serve. Serve with nectarines.

4 servings