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Fresh Berry Salsa: In food
processor or blender container, combine berries, honey, vinegar and mint leaves. Process
until coarsely chopped. Stir in jalapeno pepper and gingerroot. (Salsa can be covered and
refrigerated for up to 2 hours).
In small bowl combine garlic, lemon juice, grated
citrus rinds, mustard, salt and pepper. Spread mixture onto both sides of steak. Place
steak on greased grill over medium-high heat; close lid and cook turning once, for 5 to 7
minutes per side or until browned but still rare inside. Transfer to heated platter; tent
with foil and let stand for 5 minutes. Serve steak with a spoonful of Fresh Berry Salsa or
one of the variations listed below.
Makes 4 servings
Variations:
Raspberry Red Onion Salsa: In small saucepan, melt 2 tbsp (30
mL) butter over medium-low heat; add ½ cup (125 mL) finely chopped red onion and 2 tbsp
(30 mL) granulated sugar or raspberry liqueur. Cook, stirring, until onion is softened.
Add ¼ cup (50 mL) red wine vinegar; boil for 3 minutes or until mixture is syrupy. Stir
in ¾ cup (175 mL) mashed raspberries.
Peach Mango Salsa: In food processor or blender container,
combine 1 EACH diced, peeled and pitted ripe peach and mango, ¼ cup (50 mL) fresh
coriander leaves and 1 tbsp (15 mL) EACH white wine vinegar and granulated sugar (or Peach
Schnapps). Process just until finely chopped. Season with pepper to taste.
Beef Information Centre
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