Summer Beef Steaks with Fresh Berry Salsa

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.