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“This colorful salsa and steak combination is perfect for the summer fruit season and will introduce guests and family to a new taste sensation.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. SALSA: In a food processor or blender, combine berries, honey, vinegar, and mint leaves; process until coarsely chopped. Stir in jalapeno and ginger root. This can be cover and refrigerated for up to 2 hours).
  2. STEAK RUB: In a small bowl, combine garlic, lemon juice, orange and lemon rinds, mustard, salt and pepper. Spread on both sides of steak.
  3. Place steak on greased grill over medium-high heat; close lid and cook, turning once for 5-6 minutes per side or until browned but still medium-rare inside. Transer to heated platter; tent with foil and let stand for 5 minutes.
  4. Serve steak with a spoonful of fresh berry salsa or one of the following variations.
  5. VARIATIONS: Raspberry Red Onion Salsa: In a small saucepan, melt 2 tablespoons butter over medium-low heat; cook 1/2 cup finely chopped red onion and 2 tablespoons granulated sugar, stirring until onion is softened. Add 1/4 cup red wine vinegar; boil for 3 minutes or until mixture is syrupy. Stir in 3/4 cup mashed raspberries.
  6. Peach Mango Salsa: In a food processor or blender, combine 1 each diced, peeled and pitted ripe peach and mango, 1/4 cup fresh coriander leaves and 1 tablespoons white wine vinegar and 2 tablespoons granualted sugar. Process just until finely chopped. Season with pepper to taste.

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