|
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 |
| 1-1/2 cups (375 mL) |
grilling steak (such as top sirloin), about 1-inch
(2.5 cm) 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 parsley |
| 2 tbsp (25 mL) |
balsamic vinegar |
| 1 tbsp (15 mL) |
olive oil |
| 1-1/2 tsp (7 mL) |
granulated sugar |
| |
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 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 relish.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
38 grams |
|
Fat: |
10 grams |
|
Carbohydrates: |
6 grams |
|
Calories:
|
272 |
|
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