Pepper Steak with Tomato Blackberry Salad


1.5-2 pounds beef top sirloin steak for 4, approximately 4 oz per person

2 teaspoons Lucky’s Market black pepper

2 teaspoons Lucky’s Market garlic salt

1 tablespoon olive oil

2 red cluster tomatoes

2 yellow cluster tomatoes

2 orange cluster tomatoes

1 red pepper cored and diced

½ red onion minced

1 6 oz container blackberries

1 cucumber partially peeled, and cut into bite-sized pieces

Optional dressing:

Drew’s Roasted Garlic & Peppercorn dressing


Mix garlic salt and black pepper together in a bowl. Pat steaks dry and rub salt and pepper mix into all sides of the steak. Turn grill onto medium-high heat. Brush steaks lightly with olive oil. Place on grill. For perfect grill marks and medium rare steaks cook for 2 minutes and then rotate steaks 90 degrees. Cook for another 2 minutes. Flip steaks and do the same on the other side, cooking for 2 minutes and then rotating and cooking for another 2 minutes.

Before or after steaks cook (you’ll want to be attentive while they are on the grill), chop tomatoes into wedges and place in a bowl. Dice red pepper and onion and add to bowl. Semi peel cucumber, so that it has a striped look. Cut in half lengthwise and then into quarters. Cut cucumber into 1-inch, bite-sized pieces. Place cucumber in bowl and add blackberries. Serve with or without dressing. For a new flavor, try serving with Drew’s roasted garlic & peppercorn dressing.