The salsa makes good use of fruits and vegetables that are readily available in spring. Frozen diced mango works just as well as the fresh.
Peppered Beef Steaks
2 red onions
15 ml (1 tbsp) each olive oil, packed brown sugar and balsamic vinegar
125 ml (1/2 cup) each grape tomatoes, halved, or 2 plum tomatoes, diced
1 ripe mango, peeled and diced
75 ml (1/3 cup) diced English cucumber
30 ml (2 tbsp) chopped fresh cilantro
1/2 lime (grated peel, juice and pulp)
4 rib-eye grilling medallions or tenderloin grilling steaks, 2.5 cm (1 inch) thick
Salt and cracked (very coarsely ground) black pepper, to taste
Caramelized onions: Dice enough red onion to measure 50 ml (1/4 cup); set aside, reserving for salsa. Cut remaining onions in half and brush with olive oil. Place on grill over medium heat, turning occasionally, for 20 minutes or until fork tender. Transfer onions to a medium bowl. With kitchen shears, cut into large chunks; stir in brown sugar, balsamic vinegar, salt and pepper. Set aside.
Fruit salsa: In a medium bowl, combine reserved diced red onion, tomatoes, mango, cucumber, cilantro, lime peel, juice and pulp; season with salt and pepper and refrigerate. (Salsa may be made several hours in advance.)
Season medallions with salt and cracked black pepper (5 ml/1 tsp pepper for a medium-spiced steak). Place on a greased grill over medium-high heat; cook, turning once, for 5 to 6 minutes per side for medium-rare doneness.
Serve with fruit salsa and warm caramelized onions.
Makes 4 servings.
Nutrition information per serving: 384 calories, 13 g fat, 35 g protein, 34 g carbohydrate.
Source: Canada Beef Inc., www.beefinfo.org.