This delightful grilled steak is paired with a refreshing berry medley salsa, creating a unique fusion of flavors perfect for any dinner gathering.
Ingredients
2 cups Strawberries
1 medium Cucumber
1 small Onion
4 tablespoons Basil
4 teaspoons Vinegar
2 teaspoons Garlic
to taste none Salt
to taste none Black Pepper
1 pound Steak
1 cup Ketchup
1 tablespoon Brown Sugar
1 cup Water
Method
Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange halved strawberries on it.
Roast the strawberries in the oven for around 20 minutes until they are fragrant, tender, and slightly caramelized.
Once done, move the roasted strawberries and their juices to a small saucepan. Combine them with water, ketchup, brown sugar, 2 teaspoons of basil, 2 teaspoons of vinegar, minced garlic, white pepper, and a pinch of salt. Bring the mixture to a boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally. Let it cool slightly before blending until smooth in a food processor or blender.
Preheat your outdoor grill to a medium-high heat between 375°F and 400°F (190°C to 200°C). Oil the grill grates to prevent sticking.
Season the steak with 1/4 teaspoon of salt and black pepper. Grill the steak, covered, for about 10 minutes. Flip it over and brush with the strawberry sauce, grilling for an additional 10 minutes while applying more sauce every 3 minutes. Use an instant-read thermometer to check for doneness; aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Once grilled, place the steak on a cutting board and loosely cover with foil. Let it rest for 10 minutes; the internal temperature will rise to about 135°F (57°C) for medium-rare or 145°F (65°C) for medium.
While the steak rests, make the berry salsa. In a medium bowl, mix together chopped strawberries, diced cucumber, chopped onion, the remaining 2 tablespoons of basil and vinegar, plus the remaining teaspoon of garlic and salt. Cover and chill for up to 4 hours.
Finally, thinly slice the steak and serve it topped with the berry salsa, garnished with additional basil.
