Elevate your grilling game with this Strawberry Barbecue Beef, a delightful fusion of smoky and sweet flavors. Tender flank steak is glazed with a vibrant roasted strawberry sauce and paired with a refreshing strawberry-basil salsa, creating a culinary experience that's both sophisticated and surprisingly simple.

Follow The Directions

01

Step

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.

02

Step

Roast in the preheated oven until fragrant, soft, and caramelized, about 20 minutes.

03

Step

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.

04

Step

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.

05

Step

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.)

06

Step

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.

07

Step

Thinly slice steak. Serve with strawberry salsa and garnish with additional basil.

For a richer sauce, consider adding a tablespoon of balsamic vinegar during the simmering stage.
If you don't have fresh basil, dried basil can be used, but use about half the amount as the flavor is more concentrated.
The strawberry salsa is best when made a few hours in advance to allow the flavors to meld. Be sure to store it in the refrigerator.
To ensure even cooking, bring the flank steak to room temperature for about 30 minutes before grilling.