back to Recipes Hoisin-marinated Steak with Nectarine Salsa serves 4   four 1 1/4-inch-thick Steaks (try filet mignon) For marinade 1 spring onion 1/4 cup hoisin sauce 1 1/2 tablespoons soy sauce 2 teaspoons grated peeled fresh gingerroot 1 teaspoon Worcestershire sauce For salsa 1 large firm-ripe nectarine 1/2 green bell pepper 2 medium tomatoes 4 scallions 2 garlic cloves 1 small fresh chile (preferably habanero) 2 tablespoons fresh lime juice, or to taste Make marinade: Finely chop spring onion and in a bowl whisk together with remaining marinade ingredients. In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour. Make salsa while steaks are marinating: Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper. Cook steaks: Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks to a platter and let stand 5 minutes. Serve steaks with salsa.