Strawberry Salsa (Anna Olson's Spicy Spring Salsa for Onion-Marinated Sirloin)

From Anna Olson, served with pork/beef sirloin. Onion Marinated Sirloin with Spicy Spring Salsa.

Ingredients

3 cup	720 ml	roughly chopped onion
3 clove		garlic
3 Tbsp	45 ml	white wine vinegar
2 Tbsp	30 ml	Dijon mustard
1 Tbsp	15 ml	ground black pepper
3 Tbsp	45 ml	extra virgin olive oil
5 lb	2.3 kg	top sirloin steak, about 2" thick
to taste		coarse salt
2 cup	480 ml	diced fresh strawberries
0.5 cup	120 ml	chopped green onion
pinch		sugar
pinch		salt
3 Tbsp	45 ml	white balsamic vinegar or rice wine vinegar
1 tsp	5 ml	chopped fresh tarragon
0.5 tsp	2.5 ml	chili flakes

Onion Marinated Sirloin

In a food processor, pulse onion, garlic, vinegar, mustard and pepper until smooth. Drizzle in oil while the processor is running, and pour the marinade into a shallow dish. Place the sirloin into the dish and turn to coat with marinade. Cover and chill for at least 4 hours, turning occasionally.
Preheat grill to medium heat. Remove all but a thin layer of marinade over the beef and season with salt. Place on the grill and cover. Grill on one side, rotating 90° once, about 12 minutes, then turn and grill on the other side about the same time for medium-rare (use a temperature probe and grill to an internal temperature of 135°F). Let the sirloin rest for 5 minutes before slicing.
Any reserved marinade can be simmered for 5 minutes, then served on the side as a "relish" beside the spring salsa (or tossed into boiled potatoes).

Spicy Spring Salsa

Toss strawberries and green onion with sugar, salt and balsamic or rice wine vinegar and let sit for 30 minutes. Strain off any liquid that comes out into a small pot and simmer until a glaze consistency. Add the glaze to the strawberries and stir in tarragon and chili flakes. Taste for seasoning and chill until ready to serve.