Grilled Mustard-Rubbed Steak with Berry Salsa

This colourful salsa and steak recipe combination is perfect for the summer berry season.
Yield 4 Servings Prep. Time 15 min Cooking Time 12 min Total Time 27 min


Here are the following ingredients:

  • 1 cup (250 mL) halved strawberries
  • 1 cup (250 mL) whole blueberries
  • 2 tbsp (30 mL) liquid honey
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 small jalapeño pepper, seeded and thinly diced
  • ¼ tsp (1 mL) grated gingerroot
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) finely grated orange zest
  • 1 tbsp (15 mL) finely grated lemon zest
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 tbsp (15 mL) dry mustard
  • ½ tsp (2 mL) EACH salt and fresh ground pepper
  • 1 lb (500 g) Beef Strip Loin Grilling Steak, 1 inch (2.5 cm) thick (about 1 steak)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine berries, honey and vinegar in food processor or blender; process until coarsely chopped. Transfer to a bowl; stir in jalapeño and gingerroot. (This can be covered and refrigerated for up to 2 hours.)

  2. Combine garlic, orange zest, lemon zest and juice, mustard, salt and pepper in small bowl. Spread on both sides of steaks.

  3. Grill steaks over medium-high heat in a closed barbecue for 6 to 8 minutes for ½ inch (1 cm) thick steaks, turning twice or more, for medium-rare 145°F (63°C) at the least.

  4. Transfer to cutting board and let rest for 5 minutes. Slice steaks across the grain and serve with a spoonful of the Berry Salsa.

Steak Cooking Chart Image