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
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
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 2 hours or overnight.
Raspberry Mango Salsa
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
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.
https://www.driscolls.com/recipe/bourbon-raspberry-steak-with-raspberry-mango-salsa
