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.

Grilled Mustard-Rubbed Steak with Berry Salsa

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Strip Loin Grilling Steak