Bourbon raspberry steak with raspberry mango salsa

Description

A raspberry-infused bourbon sauce marinates steak for this great summertime supper. Mango sweetens a raspberry salsa spiked with mint.

Steak
  • 4 Bone-in rib-eye steaks (8 ounces each)
Bourbon Raspberry Sauce
  • 2/3 Cup bourbon, Four Roses
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberry
  • 2 Teaspoons sugar
Rub Mixture
  • 2 1/2 Teaspoons dry mustard
  • 1 Tbsp. peppercorn melange, crushed
  • 2 Teaspoons garlic powder
  • 2 Teaspoons salt
  • 1 Tsp. smoked paprika
  • 1 Tsp. cayenne pepper
Raspberry Mango Salsa
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 2 Tablespoons orange juice
  • 1 Tbsp. corn oil
  • 1 Tbsp. mint, slivered
  • 1/2 Tsp. salt
  • 1/2 Tsp. ground black pepper
  • 1 mango, peeled and diced
  • 3 scallions, trimmed and sliced thinly
Bourbon Raspberry Sauce
  1. Combine bourbon, raspberries and sugar in a small saucepan. Using a fork, mash raspberries until blended. Bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes, stirring frequently. Strain.
Rub Mixture
  1. Stir raspberry bourbon sauce, dry mustard, crushed mixed peppercorns, garlic powder, salt, smoked paprika and cayenne pepper in a small bowl until blended.

    Brush both sides of steaks with bourbon raspberry mixture. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Raspberry Mango Salsa
  1. When ready to cook steaks, first make salsa. Stir raspberries, mango, scallions, orange juice, oil, mint, salt and pepper in a small bowl until blended. Set aside.
To Cook Steaks
  1. Heat grill or broiler. Grill steaks 6 inches from source of heat for 10 minutes, turning once or until meat thermometer reads 140°F for medium-rare. Serve with salsa.
Calories 597
Total Fat 28.14 g
Saturated Fat 9.38 g
Cholesterol 170.24 mg
Sodium 1531 mg
Total Carbohydrates 26.58 g
Dietary Fiber 8.19 g
Protein 38.92 g