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1
SALSA: In a food processor or blender, combine berries, honey, vinegar, and mint leaves; process until coarsely chopped.
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2
Stir in jalapeno and ginger root.
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3
This can be cover and refrigerated for up to 2 hours).
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4
STEAK RUB: In a small bowl, combine garlic, lemon juice, orange and lemon rinds, mustard, salt and pepper.
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5
Spread on both sides of steak.
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6
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.
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7
Transer to heated platter; tent with foil and let stand for 5 minutes.
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8
Serve steak with a spoonful of fresh berry salsa or one of the following variations.
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9
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.
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10
Add 1/4 cup red wine vinegar; boil for 3 minutes or until mixture is syrupy.
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11
Stir in 3/4 cup mashed raspberries.
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12
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.
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13
Process just until finely chopped.
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14
Season with pepper to taste.
