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.

1 cup (250 mL) halved strawberries

1 cup (250 mL) whole blueberries

2 tbsp (30 mL) liquid honey

1 tbsp (15 mL) balsamic vinegar

1 tbsp (15 mL) mint leaves

1 small jalapeño pepper, seeded and finely diced

¼ tsp (1 mL) grated ginger root

2 cloves garlic, minced

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) finely grated orange rind

1 tbsp (15 mL) finely grated lemon rind

1 tbsp (15 mL) 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 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 248

% Daily Value *
Total Fat 8g13%
Total Carbohydrate 20g7%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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