Recipe for: Polish Beef Steak with Strawberry Salsa and Wild Garlic - photo 1
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Recipe for: Polish Beef Steak with Strawberry Salsa and Wild Garlic

Spicy Dishes for Special Occasions Main dishes Grilling 60 min Medium 0 views ~36.17 PLN * - (0)
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Description

A modern, summer combination of classic Polish beef steak and a fresh, slightly spicy salsa made with strawberries and wild garlic. The dish combines meaty umami and smoky notes from grilling with the juicy acidity of strawberries, the green sharpness of wild garlic, and the subtle sweetness of honey and balsamic vinegar. It looks elegant — slices of steak with distinct grill marks, alongside colorful salsa and green arugula leaves. Perfect for summer celebrations, romantic dinners, and barbecue parties, serve with roasted potatoes, pearl barley, or a salad of seasonal vegetables.

Ingredients Used

Ingredients (14)

Servings:
4
  • Beef 800 g
  • Strawberry 400 g
  • Wild garlic 30 g
  • Shallot 60 g
  • Rapeseed oil 60 g
  • Balsamic vinegar 15 ml
  • Honey 10 ml
  • Lemon 0.4 pcs (~30 g)
  • Garlic 2 clove (~10 g)
  • Butter 30 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Arugula 40 g
  • Walnuts 30 g
💰 Estimated dish cost: ~36.17 PLN (9.04 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Salsa

1

Wash the strawberries under cold water, dry with a paper towel. Remove the stems. Cut the strawberries into small cubes — about 4–5 mm in size. Place the chopped strawberries in a medium bowl.

Ingredients: Strawberry
Use a sharp knife and a cutting board. Cutting into even pieces makes it easier to release juice uniformly and enhances the presentation.
2

Peel and finely chop the shallot (you can cut it in half and slice it thinly, then dice it). Add the chopped shallot to the strawberries. Finely chop the wild garlic (stems and leaves) and add it to the bowl.

Ingredients: Shallot, wild garlic
For chopping, use a sturdy chef's knife. If you don't like large pieces of onion, after chopping, blanch it briefly in boiling water and drain to soften the sharpness.
3

In a small bowl, mix together canola oil (30 g), balsamic vinegar (15 g), juice from half a lemon (30 g), and honey (10 g). Add finely pressed garlic (10 g). Pour the dressing into the bowl with strawberries and gently mix. Season with salt (1–2 g) and pepper (1–2 g) to taste. Set the salsa aside for 10–15 minutes in a cool place — the flavors will meld and the juices will combine.

Ingredients: Rapeseed oil, Balsamic vinegar, Lemon, Honey, Garlic, Salt, Black pepper, Strawberry, wild garlic, Shallot
Use a small bowl and a whisk or fork to emulsify the dressing. If the salsa is too sour, add a bit of honey; if it's too sweet, add a bit of vinegar.

Meat preparation

4

Take the steaks out of the fridge 20–30 minutes before frying to reach room temperature — this will ensure even cooking. Pat the meat dry with a paper towel on the outside (moisture makes browning difficult). Trim excess fat, but leave a thin strip for flavor.

Ingredients: Beef
Use a tray or plate; do not leave the meat in the sun. By drying the meat, you will ensure a nice crust when frying.
5

Just before frying, sprinkle the steaks on both sides with salt (about 2 g per steak) and freshly ground pepper. Gently press the spices into the meat with your fingers so that the salt begins to dissolve on the surface.

Ingredients: Salt, Black pepper, Beef
Use coarse or fine salt depending on your preference. Do not salt too early (not earlier than 30 minutes before frying), as it will draw out too much moisture.

Frying / Grilling

6

Preheat a cast iron skillet or grill to very high heat. If using a skillet, brush the surface with oil (remaining 30 g). When the oil starts to lightly smoke, place the steaks on the skillet/grill. Sear without moving for 2.5–3 minutes on the first side to achieve a nice crust. Flip the steaks and sear for another 2–3 minutes for medium-rare (time depends on thickness).

Ingredients: Beef, Rapeseed oil
Use tongs for turning, not a fork (do not pierce the meat). The best pan is a cast iron one, 26–30 cm or a strong grill. The time of 2.5–3 minutes applies to steaks about 2–3 cm thick.
7

In the last 60–90 seconds, place butter (30 g) in the pan and use a spoon to baste the steak with it. Add a crushed garlic clove (optional) next to the meat to infuse the butter with flavor. This will give the steak a shiny, delicious surface.

Ingredients: Butter, Garlic, Beef
Use a spoon and long tongs. Be careful of splattering fats — keep your hands away from the side of the pan.

Resting

8

Transfer the steaks to a clean board and let them rest for 6–8 minutes under a light cover (loosely with aluminum foil) — the meat will rest, and the juices will distribute evenly. Do not cut them earlier, as the juices will run out and the steak will be dry.

Ingredients: Beef
To check the doneness, you can use a thermometer: 50°C (rare), 55°C (medium-rare), 60°C (medium). Be careful, as the temperature will rise by about 2–3°C during resting.

Assembly and serving

9

Slice the steaks with a sharp knife against the grain into 6–8 mm thick slices. On a plate, arrange a few slices of steak, and next to them, spoon some strawberry salsa (about 2–3 tablespoons per serving). If using, place a few arugula leaves and sprinkle with crushed walnuts.

Ingredients: Beef, Strawberry, Arugula
Cutting across the grain ensures short fibers and tenderness when eating. Use a sharp knife to slice the meat into smooth pieces.

Additional tips

10

Before serving, check the seasoning of the salsa: if needed, add a pinch of salt, pepper, or lemon juice. Serve the steak immediately after slicing to maintain the temperature and texture of the meat.

Ingredients: Salt, Black pepper, Lemon
If you are serving at a party, prepare the steaks in batches and keep them in a lightly warmed oven (about 60°C) during a short wait, but avoid long storage of heated meat.

Fun Fact

💡

The appearance of strawberries combined with meat utilizes the principle of contrasting flavors — the sweet and sour salsa highlights the umami of the meat. In some regions of Europe, fruits in salsas for meats have appeared for centuries as a way to enrich the aromas of seasonal ingredients.

Best for

romantyczna kolacja letnie przyjęcie uroczysta kolacja

Tips

🍽️ Serving

Serve the steak immediately after slicing with a portion of salsa on the side. Complement it with roasted potatoes with rosemary, pearl barley with herbs, or a light salad of young leaves. For a contrast of temperatures and textures, use cold salsa directly on the warm steak.

🥡 Storage

Steak is best consumed immediately. Store any leftover salsa in a sealed container in the refrigerator for up to 48 hours. Leftover steak can be kept in the refrigerator for up to 24 hours and gently reheated in a pan or in the oven (max 120°C) — avoid microwaving to prevent drying out the meat.

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