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.


  • 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


  • 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


  • 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.


  • 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.


Protein: 38 grams
Fat: 10 grams
Carbohydrate: 9 grams
Calories: 284
SOURCE: Foodland Ontario
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