Steak with Strawberry-Balsamic Salsa

Steak with Strawberry-Balsamic Salsa
Contributor
Steak with Strawberry-Balsamic Salsa

Maryse Chevriere

Steak with Strawberry-Balsamic Salsa

This steak with strawberry-balsamic salsa is the perfect sweet-savory combination for your next outdoor barbecue. Serve with a summer slaw or chunky potato salad and a glass of light, juicy red wine. 

See all salsa recipes.

Click here for 6 Sweet and Savory Strawberry Recipes.

2
Servings
319
Calories Per Serving
Deliver Ingredients

Ingredients

For the steak

  • 1/2 Pound top round or flank steak
  • Salt and pepper
  • 4 Tablespoons balsamic vinegar
  • 2-3 Tablespoons olive oil

For the strawberry-balsamic salsa

  • 8-10 strawberries, tops removed and roughly diced
  • 3 Tablespoons balsamic vinegar
  • 10 large basil leaves, chiffonade
  • Pinch of salt and pepper

Directions

For the steak

Season the steak generously on both sides with salt and pepper. Add the balsamic vinegar to coat, and let the steak marinate for about 15 minutes on each side. 

When ready, cook on an oiled grill or grill pan over medium-high heat for about 3 minutes on each side, or until desired doneness.

For the strawberry-balsamic salsa

In a small mixing bowl, combine the diced strawberries, balsamic vinegar, basil chiffonade, and salt and pepper. Mix well to integrate. 

 

To serve, cut the steak into inch-thick strips and top with salsa. 

Nutritional Facts

Total Fat
19g
27%
Sugar
8g
9%
Saturated Fat
14g
58%
Cholesterol
69mg
23%
Carbohydrate, by difference
9g
7%
Protein
27g
59%
Vitamin A, RAE
2µg
0%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
29mg
3%
Choline, total
74mg
17%
Folate, total
5µg
1%
Iron, Fe
3mg
17%
Magnesium, Mg
20mg
6%
Niacin
8mg
57%
Phosphorus, P
260mg
37%
Selenium, Se
25µg
45%
Sodium, Na
75mg
5%
Water
122g
5%
Zinc, Zn
4mg
50%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.