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.

Yields4 ServingsDifficultyBeginnerPrep Time15 minsCook Time15 minsTotal Time30 mins
Fruit Salsa
 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
Steaks
 4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
 Salt and cracked black pepper
Method
1

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

2. Steaks: Pat steaks dry with paper towel and season all over with salt and cracked black pepper to your taste.

3

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

4. Let rest for 5 minutes before serving with Fruit Salsa.

Tip
5

Seasoning prior to grilling enhances the flavour better than if you season the steaks after grilling.

Nutrition
6

Per 1 cooked portion: about 290 Calories, 37g Protein, 8g Fat, 15g Carbohydrate, 220mg Sodium
Excellent Source of: Iron, Riboflavin, Vitamin B6, Niacin, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Vitamin C, Choline
Source of: Potassium, Thiamine, Folate, Magnesium
3.5g Saturated Fat, 0.3g Trans Fat, 0.5g Polyunsaturated Fat, 4g Monounsaturated Fat
Shopping List
7

Grape tomatoes or 2 plum tomatoes
Red onion
1 ripe mango
English cucumber
Fresh cilantro
1 lime
Salt
Pepper
4 small Beef Tenderloin Grilling Steaks , 1 inch (2.5 cm) thick (about 1½ lb/750 g)

 

Ingredients

Fruit Salsa
 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
Steaks
 4 small Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (about 1½ lb/750 g)
 Salt and cracked black pepper

Directions

Method
1

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

2. Steaks: Pat steaks dry with paper towel and season all over with salt and cracked black pepper to your taste.

3

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

4. Let rest for 5 minutes before serving with Fruit Salsa.

Tip
5

Seasoning prior to grilling enhances the flavour better than if you season the steaks after grilling.

Nutrition
6

Per 1 cooked portion: about 290 Calories, 37g Protein, 8g Fat, 15g Carbohydrate, 220mg Sodium
Excellent Source of: Iron, Riboflavin, Vitamin B6, Niacin, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Vitamin C, Choline
Source of: Potassium, Thiamine, Folate, Magnesium
3.5g Saturated Fat, 0.3g Trans Fat, 0.5g Polyunsaturated Fat, 4g Monounsaturated Fat
Shopping List
7

Grape tomatoes or 2 plum tomatoes
Red onion
1 ripe mango
English cucumber
Fresh cilantro
1 lime
Salt
Pepper
4 small Beef Tenderloin Grilling Steaks , 1 inch (2.5 cm) thick (about 1½ lb/750 g)

Grilled Peppered Steak with Fruit Salsa