Peppered Beef Steak With Strawberry Balsamic Sauce

A sweet and sour sauce highlights the pepperiness of the steak. Any leftovers are also good cold. This sauce also goes well with chicken or turkey.

• Ready In: 40 mins
• Serves: 4

Ingredients

• STRAWBERRY BALSAMIC GLAZE

• 2  tablespoons olive oil
• 1  small onion, chopped
• 2  garlic cloves, minced
• 200  g strawberries (Europe's Best Whole Country Strawberries, frozen, 1/3 bag)
• 3  tablespoons  balsamic vinegar
• 1  tablespoon honey or 1  tablespoon granulated sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup basil or 1⁄4 cup parsley, shredded

• STEAK

• 1  tablespoon Dijon mustard
• 1  garlic clove, minced
• 2  teaspoons fresh coarse ground black pepper
• 1⁄2 teaspoon salt
• 1  sirloin steak, about 1-inch thick (1 1/2 lb)

Directions

1. For the glaze: In a saucepan, over medium heat, add olive oil, and heat, then add onion, garlic and Europe's Best Country Strawberries and cook, stirring occasionally for 5-6 minutes, or until strawberries are just softened. Add vinegar, honey, salt and pepper and cook for 2 minutes. Purée in blender or food processor.
2. For the Steak: In a small bowl, combine the mustard, garlic, pepper and salt. Rub over steak. Grill steak for 4-5 minutes pr side for medium-rare, or longer until desired doneness. Let stand for 5 minutes. Carve steak thinly, across the grain. Arrange on a serving platter. Spoon over sauce. Garnish with basil.
3. Boneless rib steaks can be substituted for sirloin steaks.