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Peppered Beef with Balsamic Strawberry Salsa

The sweet-and-sour melange of strawberries and balsamic vinegar makes a delicious companion to the peppery steak. This relish is also delicious on chicken and pork.

Grilling Time: 8 minutes

Preparation Time: 15 minutes

Servings: 4

 

INGREDIENTS

-        1 tbsp (15 mL) Dijon mustard

-        1 tbsp (15 mL) whole peppercorns, cracked

-        1/2 tsp (2 mL) salt

-        1 clove garlic, minced

-        boneless Ontario Beef Top Sirlin Grilling Steak, about 1-inch (2.5cm) thick

SALSA:

-        1-1/2 cups (375 mL) chopped Ontario Strawberries

-        3 tbsp (45 mL) chopped red onion

-        2 tbsp (25 mL) chopped Ontario Greenhouse Sweet Yellow Pepper

-        2 tbsp (25 mL) chopped fresh Ontario Parsley

-        2 tbsp (25 mL) balsamic vinegar

-        1 tbsp (15 mL) olive oil

-        1-1/2 tsp (7 mL) granulated sugar

-        Salt and pepper

INSTRUCTIONS

In small bowl, combine mustard, cracked peppercorns, salt and garlic; rub in even coating on both sides of meat. Grill steak over high heat or broil for about 4 minutes on each side for medium-rare or until desired doneness.

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

-        Protein: 38 grams

-        Fat: 10 grams

-        Carbohydrate: 9 grams

-        Calories: 284

 

SOURCE: Foodland Ontario