Strawberry Barbecue Beef Recipe

Cook Time: 60 minutes

Ingredients

• 8 ounces strawberries, hulled and halved, plus 1 pound strawberries, hulled and chopped, divided
• 2 tablespoons water
• 2 tablespoons ketchup
• 2 teaspoons light brown sugar
• 2 teaspoons plus 2 tablespoons chopped fresh basil, divided, plus more for garnish
• 2 teaspoons plus 2 tablespoons white wine vinegar, divided
• 2 teaspoons minced garlic, divided
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon plus 1 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 to 1 1/2 pounds beef flank steak
• 1 cucumber, peeled, seeded, and chopped
• 2 tablespoons finely chopped red onion

Directions

1. Preheat your oven to 400F (200C). Line a rimmed baking sheet with parchment paper to catch any juices. Arrange the halved strawberries on the sheet in a single layer.
2. Roast the strawberries for about 20 minutes, or until they are soft, fragrant, and caramelized.
3. Transfer the roasted strawberries and their juices into a small saucepan. Stir in the water, ketchup, brown sugar, 2 teaspoons basil, 2 teaspoons white wine vinegar, 1 teaspoon garlic, white pepper, and 1/8 teaspoon salt. Bring to a boil, then reduce the heat and simmer on medium-low for 20 minutes, stirring occasionally.
4. Remove from the heat, allow the sauce to cool slightly, then blend it in a food processor or blender until smooth.
5. Meanwhile, preheat your outdoor grill to medium-high heat (375-400F or 190-200C). Oil the grill grates to prevent sticking.
6. Season the flank steak with 1/4 teaspoon salt and black pepper. Grill the steak for about 10 minutes on one side, then flip it over and brush lightly with the strawberry sauce. Continue grilling, brushing with sauce every 3 minutes, for another 10 minutes or until the steak reaches an internal temperature of 130F (54C) for medium-rare or 140F (60C) for medium.
7. Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes. After resting, the temperature should reach 135F (57C) for medium-rare or 145F (65C) for medium.
8. For the salsa, combine the chopped strawberries, cucumber, red onion, the remaining 2 tablespoons basil, 2 tablespoons vinegar, and the remaining 1 teaspoon garlic and salt in a medium bowl. Chill the salsa, covered, for up to 4 hours before serving.
9. Thinly slice the rested steak against the grain and serve it with the strawberry salsa. Garnish with extra fresh basil for a burst of color and flavor.

Nutrition Facts (Per Serving)

• Calories: 274
• Fat: 10g (12% DV)
• Saturated Fat: 4g (19% DV)
• Cholesterol: 90mg (30% DV)
• Sodium: 601mg (26% DV)
• Carbohydrates: 14g (5% DV)
• Dietary Fiber: 3g (9% DV)
• Sugars: 9g
• Protein: 33g (65% DV)
• Vitamin C: 69mg (76% DV)
• Calcium: 54mg (4% DV)
• Iron: 3mg (15% DV)
• Potassium: 640mg (14% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History of Strawberry Barbecue Beef

Strawberry Barbecue Beef is a modern American culinary innovation that blends traditional barbecue techniques with the fresh, sweet flavor of strawberries. While beef has long been a staple of barbecue cuisine in the United States, the idea of incorporating fruit-based sauces emerged in the late 20th century as chefs sought to create unique, gourmet interpretations of classic dishes. The use of strawberries, in particular, reflects a trend toward combining seasonal fruits with savory proteins, offering a balance of sweetness and acidity that complements the richness of grilled beef.

Regional Characteristics

This dish is most commonly associated with regions of the United States where both beef and strawberries are locally abundant. In states like California and Florida, strawberry production is significant, and chefs often experiment with these fruits in both desserts and savory meals. The technique of roasting strawberries to intensify their flavor before blending them into a barbecue sauce adds a regional flair reminiscent of Southern barbecue traditions, where sweet and tangy sauces are favored for grilled meats.

Differences from Similar Dishes

Unlike traditional barbecue sauces that rely on tomato, molasses, or vinegar as their base, Strawberry Barbecue Beef uses roasted strawberries as the primary ingredient. This creates a naturally sweet and slightly tangy sauce, offering a fresher, fruit-forward profile. While dishes like teriyaki beef or pineapple-glazed meats also incorporate fruit, strawberry sauce provides a unique balance, with its bright color and vibrant flavor standing out among typical barbecue options. Additionally, the accompanying strawberry basil salsa adds a fresh, textural contrast rarely seen in standard barbecue meals.

Where It Is Typically Served

Strawberry Barbecue Beef is usually featured at outdoor gatherings, summer cookouts, or modern American bistros aiming to impress with inventive flavors. It pairs well with light side dishes such as grilled vegetables, fresh salads, or crusty bread. While it can be served in home kitchens for special occasions, it has also appeared in upscale restaurant menus where chefs emphasize farm-to-table ingredients and seasonal produce.

Interesting Facts

• Roasting the strawberries before making the sauce enhances their natural sweetness and reduces their acidity, creating a deeper, more complex flavor.
• The combination of strawberries with basil is inspired by classic Italian pairings, showing a cross-cultural culinary influence.
• Strawberry Barbecue Beef is considered a healthier alternative to traditional barbecue sauces, as it uses less sugar and incorporates fresh fruit for natural sweetness.
• Chefs often recommend using flank steak for this recipe because its lean profile allows the strawberry sauce to stand out without being overpowered by fat.
• This dish is visually striking; the bright red sauce and fresh green basil garnish make it an appealing centerpiece for any meal.

FAQ about Strawberry Barbecue Beef Recipe

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