Grilled Peppered Steak with Fruit Salsa

The fruit salsa is a cooling contrast to the heat of the peppered steak. You can make the salsa with fresh or frozen mango.
Yield 4 Servings Prep. Time 15 min Cooking Time 15 min Total Time 30 min


Here are the following ingredients:

  • ½ cup (25 mL) grape tomatoes, halved (or 2 plum tomatoes, diced)
  • ¼ cup (60 mL) diced red onion
  • 1 ripe mango, peeled and diced
  • ⅓ cup (75 mL) diced English cucumber
  • 2 tbsp (30 mL) chopped fresh cilantro
  • Grated zest and juice of ½ lime
  • Salt and pepper
  • 4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
  • Salt and cracked black pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Fruit Salsa: Combine tomato, red onion, mango, cucumber, cilantro, lime zest and juice in medium bowl; season with salt and pepper to taste. Cover and refrigerate. (Make ahead: Salsa may be made several hours in advance.)
  2. Steaks: Pat steaks dry with paper towel and season all over with salt and cracked black pepper to your taste.
  3. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least.
  4. Let rest for 5 minutes before serving with Fruit Salsa.