Peppered Beef Steaks with Caramelized Onions & Fruit Salsa - Canadian Beef | Canada Beef

Peppered Beef Steaks with Caramelized Onions & Fruit Salsa

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Peppered Beef Steaks with Caramelized Onions & Fruit Salsa

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Serving: 4


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.