Steaks With Salsa
Ingredients
- 1 cup strawberry, halved ⓘ
- 1 cup blueberries ⓘ
- 2 tablespoons liquid honey
- 1 tablespoon balsamic vinegar ⓘ
- 1 tablespoon mint leaf ⓘ
- 1 small jalapeno pepper, seeded and finely diced ⓘ
- 14 teaspoon ginger, root grated
- 2 garlic cloves, minced ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 1 tablespoon orange rind, finely grated ⓘ
- 1 tablespoon lemon rind, finely grated
- 1 tablespoon dry mustard ⓘ
- 12 teaspoon salt ⓘ
- 12 teaspoon ground pepper
- 1 lb beef grilling steak (such as strip loin, rib eye, top sirloin or tenderloin) ⓘ
Instructions
- SALSA: In a food processor or blender, combine berries, honey, vinegar, and mint leaves; process until coarsely chopped.
- Stir in jalapeno and ginger root.
- This can be cover and refrigerated for up to 2 hours).
- STEAK RUB: In a small bowl, combine garlic, lemon juice, orange and lemon rinds, mustard, salt and pepper.
- Spread on both sides of steak.
- Place steak on greased grill over medium-high heat; close lid and cook, turning once for 5-6 minutes per side or until browned but still medium-rare inside.
- Transer to heated platter; tent with foil and let stand for 5 minutes.
- Serve steak with a spoonful of fresh berry salsa or one of the following variations.
- VARIATIONS: Raspberry Red Onion Salsa: In a small saucepan, melt 2 tablespoons butter over medium-low heat; cook 1/2 cup finely chopped red onion and 2 tablespoons granulated sugar, stirring until onion is softened.
- Add 1/4 cup red wine vinegar; boil for 3 minutes or until mixture is syrupy.
- Stir in 3/4 cup mashed raspberries.
- Peach Mango Salsa: In a food processor or blender, combine 1 each diced, peeled and pitted ripe peach and mango, 1/4 cup fresh coriander leaves and 1 tablespoons white wine vinegar and 2 tablespoons granualted sugar.
- Process just until finely chopped.
- Season with pepper to taste.
Nutrition & Diet Analysis (per serving)
410
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).