|Steak with Fresh Cherry Salsa
Beef, Bison, Elk, Venison or Lamb steaks/chops, 3/4 – 1 inch thick
Olive oil or oil, as needed
Tony’s Euro Crust, Steak & Roast, or Spring Lamb and Bison Seasoning
Fresh Cherry Salsa*
Rest steaks and cool room temperature for 1-2 hours. Meanwhile prepare cherry salsa and pre-heat a medium to medium-hot grill.
Rub steaks with oil and sprinkle with season to taste. Brush cooking grate clean, mist or brush with oil and immediately add steaks.
Grill to brown both sides, removing at desired internal temperature (120-130° suggested). Remove to a plate, cover and rest 5-10
minutes. Serve with fresh cherry salsa.
*Fresh Cherry Salsa
2 cups pitted fresh sweet cherries
1/3 cup Basil, fresh, chopped
1/3 cup Green peppers, finely chopped
2 tsp Lemon juice
1/2 tsp Each of: Worcestershire sauce and grated lemon peel
1/4 tsp Salt
Dash of hot pepper sauce
Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour. Great with grilled pork,
chicken, beef, lamb, bison and game meats and birds.