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Bourbon Raspberry Steak with Raspberry Mango Salsa



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.