The sweet-and-sour mélange of strawberries and balsamic vinegar makes a delicious companion to the peppery steak. This salsa is also delicious on chicken and pork.
Preparation Time: 15 minutes
Grilling Time: 8 minutes
Serves 4
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) whole peppercorns, cracked
1/2 tsp (2 mL) salt
1 clove garlic, minced
750 g Ontario Grilling Steak (such as top sirloin or strip loin),
about 1-inch (2.5 cm) thick
Salsa:
1-1/2 cups (375 mL) chopped Ontario Strawberries
3 tbsp (45 mL) chopped Ontario Red Onion
2 tbsp (25 mL) chopped Ontario Greenhouse Sweet Yellow Pepper
2 tbsp (25 mL) chopped fresh Ontario Parsley or Basil
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) olive oil
1-1/2 tsp (7 mL) granulated sugar or Ontario Honey, to taste
Salt and pepper
In small bowl, combine mustard, cracked peppercorns, salt and garlic; rub in even coating on both sides of meat. Grill steak over medium- high heat or broil for about 4 minutes on each side for medium-rare or until desired doneness. Transfer to cutting board; let stand 5 minutes.
Salsa: In bowl, combine strawberries, onion, yellow pepper, parsley, vinegar, oil, sugar and salt and pepper to taste. Slice steak thinly across the grain and serve with salsa.
Nutritional Information:
1 Serving
PROTEIN: 38 grams
FAT: 10 grams
CARBOHYDRATES: 9 grams
CALORIES: 284
