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

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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.

How to Cook

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Ingredients

Directions

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