1 yellow onion chopped
1/4 cup soy sauce (low sodium)
6 tablespoons lemon juice
1/4 cup canola oil
4 tablespoons Hot Peach Jam
1 tablespoon garlic, minced
1.5 pounds flat iron steak (can sub flank steak)
 Combine onion, soy sauce, lemon juice, oil, brown sugar, garlic and Hot Peach Jam in a large resealable bag. Add steak to bag and turn to coat. Refrigerate and let marinate 6 hours, or all day.  Heat grill to medium-high.  Remove steak from bag and discard marinade.
 Grill steak, turning once, 5-6 minutes per side. (Depending on the thickness of your steak, you might need to adjust cooking time.)
 Remove steak from grill, glaze with additional Hot Peach Jam to taste and let rest for 2-3 minutes.
 Slice against the grain into thin strips and serve.