Preparation Time: Sauce – 10 minutes, Steak – 5 minutes
Cook Time: Sauce – 10 minutes, Steak – 15 minutes (includes standing time)
Serving: 4 servings
Ingredients:
Strawberry Balsamic Glaze:
• 30 mL (2 tbsp) olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 200 g (1/3 bag) Europe's Best® Whole Country Strawberries, frozen
• 45 mL (3 tbsp) balsamic vinegar
• 15 mL (1 tbsp) honey or granulated sugar
• 2 mL (1/2 tsp) salt
• 1 mL (1/4 tsp) pepper
• 50 mL (1/4 cup) shredded fresh basil or parsley
Steak:
• 15 mL (1 tbsp) Dijon mustard
• 1 clove garlic, minced
• 10 mL (2 tsp) coarsely ground black pepper
• 2 mL (1/2 tsp) salt
• 1 sirloin steak (1 ½ lb/750 g), about 1-inch (2.5 cm) thick
Preparation:
1. For the glaze, in a saucepan, heat oil over medium heat. Add onion, garlic and Europe’s Best Country Strawberries and cook, stirring occasionally for 5 to 6 minutes, or until strawberries are just softened. Add vinegar, honey, salt and pepper and cook for 2 minutes. Purée in blender or food processor.
2. For the steak, in a small bowl, combine mustard, garlic, pepper and salt. Rub over steak. Grill steak for 4 to 5 minutes per side for medium-rare, or longer until desired doneness. Let stand for 5 minutes. Carve steak thinly, across the grain. Arrange on a serving platter. Spoon over sauce. Garnish with basil.
Tips:
• Boneless rib steaks can be substituted for sirloin steak.