The fruit salsa makes good use of fruits and veggies that are readily available in Spring. Frozen diced mango works just as well as the fresh, and there always seems to be grape tomatoes and hot house cucumbers on sale this time of year. 28 Minutes
Prep: 15 mins
Cook: 30 mins
Yields: 4 Servings
2 red onions
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) balsamic vinegar
½ cup (125 mL) grape tomatoes, halved (or 2 plum tomatoes, diced)
1 ripe mango, peeled and diced
⅓ cup (75 mL) diced English cucumber
2 tbsp (30 mL) chopped fresh cilantro
½ lime (grated peel, juice and pulp)
4 Rib Eye Grilling Medallions or Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick
Salt and cracked (very coarsely ground) black pepper to taste
Caramelized Onions: Dice enough red onion to measure 1/4 cup (50 mL); set aside, reserving for salsa. Cut remaining onions in half and brush with olive oil. Place on grill over medium heat, turning occasionally, for 20 minutes or until fork tender. Transfer onions to medium bowl. With kitchen shears, cut into large chunks; stir in brown sugar, balsamic vinegar, salt and pepper to taste. Set aside.
Fruit Salsa: Combine reserved diced red onion, tomato, mango, cucumber, cilantro, lime peel, juice and pulp in medium bowl; season with salt and pepper to taste and refrigerate. (Salsa may be made several hours in advance.)
Season: Medallions with salt and cracked black pepper (1 tsp/5 mL pepper for a medium-spiced steak). Place on greased grill over medium-high heat; cook, for 10 to 12 minutes, turning at least twice,for medium-rare doneness 145°F(63°C). Serve with Fruit Salsa and warm Caramelized Onions.
For a related recipe, try Barcelona Beef Steak with Spanish Couscous Salad (an alternate medallion recipe with similar flavours).
A good source of Iron (24% RDI) and an excellent source of Zinc (79% RDI)
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