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INGREDIENTS
| 2 |
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2 |
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red onions |
| 1 tbsp |
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15 mL |
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EACH olive oil, brown sugar and balsamic vinegar |
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Salt and cracked (very coarsely ground) black pepper to taste |
| ½ cup |
|
125 mL |
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grape tomatoes, halved (or 2 plum tomatoes, diced) |
| 1 |
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1 |
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ripe mango, peeled and diced |
| 1/3 cup |
|
75 mL |
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diced English cucumber |
| 2 tbsp |
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30 mL |
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chopped fresh cilantro |
| 1/2 |
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1/2 |
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lime (grated peel, juice and pulp) |
| 4 |
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4 |
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Rib Eye Grilling Steaks/Medallions or Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick |
PREPARATION TIME: 15 minutes
COOKING TIME: 28-32 minutes
DIRECTIONS
Dice enough red onion to measure ¼ cup (50 mL); reserve 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 medium bowl. With kitchen shears, cut onions into large chunks; stir in brown sugar, balsamic vinegar, salt and pepper to taste. Keep warm until serving time.
To prepare salsa: combine reserved diced red onion, tomato, mango, cucumber, cilantro, lime peel, juice and pulp in medium bowl; season with salt and pepper to taste and refrigerate. (Salsa may be made several hours in advance.)
Meanwhile, season steaks with salt and cracked black pepper (1 tsp/5 mL pepper for a medium-spiced steak). Place steaks on greased grill over medium-high heat; close lid and cook, turning once, for approximately 4-6 minutes per side for rare doneness. Serve each steak with Caramelized Onions and Fruit Salsa, along with focaccia, baguette or any crusty bread.
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NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 384 Calories |
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13 g Fat |
| 35 g Protein |
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34 g Carbohydrates |
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A good source of Iron (24 % RDI)
and an excellent source of Zinc (79 % RDI)
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