Ribeye Steaks and Peaches

Cap Persch

I ripped this recipe out of "Better Homes and Gardens" magazine while I was at the doctor's office. I've been carrying it around in my wallet, but haven't made it. It looks so good! Can you just imagine how good steak and peaches would be together?

1 Tbsp. paprika
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. lemon-pepper seasoning
1 tsp. ground cumin
1/2 tsp. crushed red pepper
1 Tbsp. salt
1 Tbsp. freshly ground black pepper
4 (1-to-1 1/4 lb.) beef T-bone steaks or 6 (8 oz)  beef ribeye steaks (about 1 inch thick)
12 medium ripe peachs (about 4 pounds), peeled, pitted, and halved
1/4 cup balsamic vinegar
2 Tbsp. snipped fresh thyme
1 Tbsp. butter, melted
1 tsp. sugar
1/2 tsp. freshly ground black pepper

In a small bowl stir together paprika, onion powder, garlic powder, lemon-pepper, cumin, crushed red pepper, salt, and black pepper. Rub onto both sides of steaks.

Grill steaks on rack of a covered grill directly over medium coals, for medium rare grill 10 to 13 minutes, turning once. Cover; let stand 5 minutes.

Grill peaches 5 minutes, turning once.

Meanwhile, in a large bowl combine balsamic vinegar, snipped thyme, butter, sugar and 1/2 teaspoon black pepper. Add peaches, toss. Serve with steak.