Steak with Tomato, Caper, and Basil Salsa

Posted: June 29, 2022 | By: Stacy Croninger

Steak with Tomato, Caper, and Basil Salsa 

Features: Seasoned Salt, Pomegranate Fig Balsamic Vinegar, Onion Garlic Rub, Taco Spice, and Cinnamon Blend Baking Spice


4 rump steaks or steaks of choice
Saveur Seasoned Salt
Ghee or butter for cooking
Saveur Pomegranate Fig Balsamic Vinegar, to serve

Tomato, Caper, and Basil Salsa: 
2 tomatoes, finely chopped
1 Tbsp capers, drained
1/2 cup fresh shredded basil
1 tsp Saveur Onion Garlic Rub
1/2 tsp Saveur Taco Spice
Saveur Seasoned Salt

4 large brown mushrooms (remove stem)
Goat cheese or cream cheese
1/2 tsp Saveur Cinnamon Blend Baking Spice
1/2 tsp Saveur Taco Spice
Pinch Saveur Seasoned Salt
Ghee or butter for cooking

To make salsa, combine all ingredients in a bowl. Set aside.

Brush steak with ghee/butter and season with Seasoned Salt. Cook steak on a lightly greased barbecue grill on medium to high until moisture appears. Turn steaks only once. Test for levels of doneness with the back of tongs – rare is soft, medium is springy, and well done is firm to touch. Remove from grill, cover loosely with foil, and rest for 5 mins.

To prepare mushrooms, brush with ghee/butter. Mix all ingredients together and place in top of mushroom cap. Cook on grill and cover with heat resistant bowl to aid in cooking.

Serve steak with mushrooms and salsa and finish with a drizzle of Pomegranate Fig Balsamic Vinegar.

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