Peppered Beef with Balsamic Strawberry Salsa

The sweet-and-sour mélange of strawberries and balsamic vinegar makes a delicious companion to the peppery steak. This relish is also delicious on chicken and pork.

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Grilling Time: 8 minutes

Preparation Time:

Servings: 4

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  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) whole peppercorns, cracked
  • 1/2 tsp (2 mL) salt
  • 1 clove garlic, minced
  • 750 g Ontario Grilling Steak (such as top sirloin or strip loin), about 1-inch (2.5cm) thick


  • 1-1/2 cups (375 mL) chopped Ontario Strawberries
  • 3 tbsp (45 mL) chopped Ontario Red Onion
  • 2 tbsp (25 mL) chopped Ontario Greenhouse Sweet Yellow Pepper
  • 2 tbsp (25 mL) chopped fresh Ontario Parsley or Basil
  • 2 tbsp (25 mL) balsamic vinegar
  • 1 tbsp (15 mL) olive oil
  • 1-1/2 tsp (7 mL) granulated sugar or Ontario Honey, to taste
  • Salt and pepper


In small bowl, combine mustard, cracked peppercorns, salt and garlic; rub in even coating on both sides of meat. Grill steak over medium high heat or broil for about 4 minutes on each side for medium-rare or until desired doneness. Transfer to cutting board, let stand 5 minutes.


In bowl, combine strawberries, onion, yellow pepper, parsley, vinegar, oil, sugar and salt and pepper to taste. Slice steak thinly across the grain and serve with salsa.

Nutritional information

  • Protein: 38 grams
  • Fat: 10 grams
  • Carbohydrate: 9 grams
  • Calories: 284