This colourful salsa and steak combination is perfect for the summer berry season. Use Beef Medallions or Tenderloin Steak for the prettiest presentation.
| 1 cup (250 mL) |
EACH halved strawberries and whole blueberries |
| 2 tbsp (30 mL) |
liquid honey |
| 1 tbsp (15 mL) |
EACH balsamic vinegar and mint leaves |
| 1 |
small jalapeño pepper, seeded and finely diced |
| ¼ tsp (1 mL) |
grated gingerroot |
| 2 |
cloves garlic, minced |
| 2 tbsp (30 mL) |
lemon juice |
| 1 tbsp (15 mL) |
EACH finely grated orange rind, lemon rind and dry mustard |
| ½ tsp (2 mL) |
EACH salt and pepper |
| 1 lb (500 g) |
Beef Grilling Steak or Medallion (e.g. Strip Loin, Rib Eye Top Sirloin or Tenderloin), 1 inch (2.5 cm) thick |
- Combine berries, honey, vinegar and mint leaves in food processor or blender; process until coarsely chopped. Stir in jalapeño and gingerroot. (This can be covered and refrigerated for up to 2 hours.)
- Combine garlic, lemon juice, orange and lemon rinds, mustard, salt and pepper in small bowl. Spread on both sides of steak.
- Place steak on lightly-oiled grill over medium-high heat; close lid and cook, turning once, for 5 to 6 minutes for medium-rare. Transfer to heated platter; tent with foil and let stand for 5 minutes. Serve steak with a spoonful of berry salsa or one of the variations below.
VARIATIONS:
Raspberry Red Onion Salsa: In small saucepan, melt 2 tbsp (30 mL) butter over medium-low heat; cook ½ cup (125 mL) finely chopped red onion and 2 tbsp (30 mL) granulated sugar; stirring, until onion is softened. Add ¼ cup (50 mL) red wine vinegar; boil for 3 minutes or until mixture is syrupy. Stir in ¾ cup (175 mL) mashed raspberries.
Peach Mango Salsa: In food processor or blender, combine 1 EACH diced peeled and pitted ripe peach and mango, ¼ cup (50 mL) fresh coriander leaves and 1 tbsp (15 mL) EACH white wine vinegar and granulated sugar. Process just until finely chopped. Season with pepper to taste.