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Prep Time:
15 mins
Cook Time:
1 hr
Stand Time:
10 mins
Total Time:
1 hr 25 mins
Servings:
6
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Ingredients
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8 ounces strawberries, hulled and halved, plus 1 pound strawberries, hulled and chopped, divided
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2 tablespoons water
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2 tablespoons ketchup
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2 teaspoons light brown sugar
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2 teaspoons plus 2 tablespoons chopped fresh basil, divided, plus more for garnish
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2 teaspoons plus 2 tablespoons white wine vinegar, divided
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2 teaspoons minced garlic, divided
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1/8 teaspoon ground white pepper
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1/8 teaspoon plus 1 1/4 teaspoon salt, divided
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1/4 teaspoon freshly ground black pepper
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1 1/4 to 1 1/2 pounds beef flank steak
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1 cucumber, peeled, seeded, and chopped
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2 tablespoons finely chopped red onion
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line the bottom and sides of a rimmed baking sheet with parchment paper to catch all the cooking liquid. Arrange halved strawberries on baking sheet.
Roast in the preheated oven until fragrant, soft, and caramelized, about 20 minutes.
For sauce, transfer roasted strawberries and their juices to a small saucepan. Stir in water, ketchup, brown sugar, 2 teaspoons basil, 2 teaspoons vinegar, 1 teaspoon garlic, white pepper, and 1/8 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes. Remove from heat, let cool slightly, then transfer sauce to a food processor or blender. Blend until smooth.
Preheat an outdoor grill to medium-high heat, 375 to 400 degrees F (190 to 200 degrees C). Oil grill grates. Sprinkle 1/4 teaspoon salt and the black pepper over steak. Grill steak, covered, 10 minutes. Turn steak and brush lightly with sauce. Continue cooking, brushing with sauce every 3 minutes, about 10 minutes more. An instant-read thermometer inserted into thickest part should register 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium.
Transfer steak to a cutting board; cover loosely with foil and let rest 10 minutes. (After resting, temperature should register 135 degrees F (57 degrees C) for medium-rare or 145 degrees F (65 degrees C) for medium.)
For salsa, toss together chopped strawberries, cucumber, onion, the remaining 2 tablespoons each basil and vinegar, and the remaining 1 teaspoon each garlic and salt in a medium bowl. Chill salsa, covered, up to 4 hours.
Thinly slice steak. Serve with strawberry salsa and garnish with additional basil.
I Made It
Nutrition Facts (per serving)
274
Calories
10g
Fat
14g
Carbs
33g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
274
% Daily Value *
Total Fat
10g
12%
Saturated Fat
4g
19%
Cholesterol
90mg
30%
Sodium
601mg
26%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
9%
Total Sugars
9g
Protein
33g
65%
Vitamin C
69mg
76%
Calcium
54mg
4%
Iron
3mg
15%
Potassium
640mg
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
