Steaks With Salsa

Submitted by Chef mariajane

"This colorful salsa and steak combination is perfect for the summer fruit season and will introduce guests and family to a new taste sensation."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

ingredients

• SALSA

• 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
• 1⁄4 teaspoon ginger, root grated

• STEAK RUB

• 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
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground pepper
• 1 lb beef grilling steak (such as strip loin, rib eye, top sirloin or tenderloin)

directions

1. 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).
2. STEAK RUB: In a small bowl, combine garlic, lemon juice, orange and lemon rinds, mustard, salt and pepper. Spread on both sides of steak.
3. 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.
4. Serve steak with a spoonful of fresh berry salsa or one of the following variations.
5. 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.
6. 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.