Serves: 2
Total Calories: 414

12 ounces beef steaks rib eye
CHERRY SALSA
1 cup red cherries pitted and halved
2 tablespoons red bell peppers fine dice
1 tablespoon onion fine dice
1 jalapeño pepper
1 tablespoon lime juice
2 tablespoons basil minced
1/4 teaspoon seasoned salt

1. Marinate in ? of the Cherry Salsa for at least 1 hour (preferably overnight).
2. Prepare charcoal, and when it’s hot, grill the steak.
3. Serve with remaining Cherry Salsa on the side.

SALSA
1. Cut jalapeño in half, remove all seeds and ribs, and finely mince (use rubber gloves to keep the pepper from coating your fingers).
2. Combine cherries, bell pepper, onion, lime juice, and basil and toss gently. Add as much of the jalapeño as your taste dictates. Add salt to taste.
3. Cover and leave at room temperature for 30 minutes before serving.
4. Use ? of the recipes ot marinate the steak. Serve the remaining ? of the salsa on top of the cooked steak.

Note : This recipe, a great complement to other grilled meats, fish, and poultry, comes to us courtesy of my friend, Joan Jackson. Joan is a well-known food consultant andprior to her move to Victoria, British Columbia, the food editor for Chico’s Enterprise Record.

Nutritional Facts:

Serves: 2
Total Calories: 414
Calories from Fat: 135

More Recipes from the 7 Color Cuisine Cookbook:
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Banana Chocolate Nut Shake
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Mediterranean Meat Loaf
Garlic Mashed Potatoes
Savory Beef Stew
Pecan Crusted Chicken with Mustard Dipping Sauce
Blanched Edamame with Slivered Almonds
Blueberry Oat Muffins
Grilled Rib Eye Steak with Cherry Salsa
Summer Vegetable Grill