Peel mango or peaches, cut in two and discard pit.

Cut fruit into chunks and place in a blender. Add BBQ sauce, red wine, soy sauce and honey to the fruit in blender and puree together.

Place flank steak into a glass baking dish and pour half Mango BBQ sauce over the steak, allow to marinate, refrigerated, for 1-2 hours. Reserve remaining sauce for a table condiment.

Prepare an outdoor grill. Place marinated flank steak over hot coals and grill about 4 – 5 minutes on each side, remove and rest for 5 minutes before slicing across the grain.

Serve with chopped scallions scattered over the top and the reserved mango bbq sauce.

1. Combine all the chimichurri ingredients in blender and pulse for 1 minute, and set aside. Season the sauce with salt and pepper, and taste. The chimichurri may be prepared three days in advance and refrigerates well. Kept refrigerated it will last for up to a week.

2. Pound the skirt steak flat with a meat tenderizer, marinate with 1 tablespoon of olive oil, some crushed garlic cloves and sprigs of parsley and refrigerate for several hours.

3. Cook the skirt steaks: Preheat a grill pan or cast iron skillet over medium heat for a minute before adding 1 tablespoon of olive oil. Season the skirt steak with kosher salt and sear the first side for 2- 3 minutes before turning to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.

4. Serve by slicing the skirt steaks into thin slices, always cutting the steaks across the grain of the meat for maximum tenderness. Place the sliced steak on a platter and drizzle chimichurri sauce over the top.

5. The sliced skirt steak is perfect when served with sliced tomato, onion and watercress.

Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.  Cool, then puree in a blender or food processor until smooth.  This can be stored in the refrigerator for up to 2 weeks in a covered container.

Yield:  1-1/2 cups