It's not a salad without steak! This simple salad features peaches, tomatoes, lettuce and Flank Steak, marinated in a fresh mix of lime juice, orange marmalade, olive oil and jalapeno pepper.
Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a food-safe plastic bag; turn steak to coat. Close bag securely; turn steak to coat. Marinate steak in refrigerator 12 hours or overnight. Cover and reserve remaining marinade in refrigerator.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 16 to 21 minutes (over medium heat on preheated gas grill, 11 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, arrange peaches, tomatoes and lettuce on grid around steak. Grill peaches 2 to 4 minutes, tomatoes 2 to 3 minutes and lettuce hearts 1 to 2 minutes turning once.
Carve steak across the grain into slices. Cut lettuce into small pieces. Combine lettuce and reserved marinade in large bowl; toss to coat. Divide lettuce evenly among 4 serving plates. Arrange beef slices, peaches and tomatoes over lettuce.