Summer Beef Steaks with Fresh Berry Salsa

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Summer Beef Steaks with Fresh Berry Salsa

This colourful salsa and steak recipe combination is perfect for the summer berry season. Use Beef Medallions or Tenderloin Steak for the prettiest presentation.

Ingredients

1 cup (250 mL) halved strawberries 1 cup (250 mL) whole blueberries2 tbsp (30 mL) liquid honey1 tbsp (15 mL) balsamic vinegar 1 tbsp (15 mL) mint leaves1 small jalapeño pepper, seeded and finely diced¼ tsp (1 mL) grated ginger root2 cloves garlic, minced2 tbsp (30 mL) lemon juice1 tbsp (15 mL) finely grated orange rind1 tbsp (15 mL) finely grated lemon rind 1 tbsp (15 mL) dry mustard½ tsp (2 mL) EACH salt and pepper1 lb (500 g) Beef Grilling Steak or Medallion (e.g. Strip Loin, Rib Eye Top Sirloin or Tenderloin), 1 inch (2.5 cm) thick

Directions

Combine berries, honey, vinegar and mint leaves in food processor or blender; process until coarsely chopped. Stir in jalapeño and ginger root. (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, for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Transfer to heated platter; tent with foil and let stand for 5 minutes. Serve steak with a spoonful of the berry salsa.

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