Summer Beef Steaks with Fresh Berry Salsa

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junio 15, 2015

This colourful salsa and steak recipe combination is perfect for the summer berry season. Use Beef Medallions or Tenderloin Steak for the prettiest presentation.
[timer length=10]10 Minutes[/timer]

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

  • Productos: 4 Servings


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 berry salsa or one of the variations below.


Información nutricional

Proteínas25 g
Grasas Totales8 g
Total Carbohydrates20 g