Recipe: Sirloin Steak with Pomegranate, Asian Pear & Kiwi Salsa

Tried and tested by St. Peter Food Co-op Store Operations Manager, Erik Larson, this fresh and easy-to-make salsa tastes delicious on top of any grilled dish. With sales on Asian pears, pomegranates, and sirloin steak this week, now is an excellent time to give it a try!

Total time: 30 minutes

Servings: 4


  • 2 small organic Asian pears, cored, diced – on sale for 2/$4 at the Co-op through 10/17
  • 3 large kiwis, peeled, diced
  • 1/2 cup organic pomegranate seeds (arils) – on sale for 2/$4 at the Co-op through 10/17
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 2 tablespoons chopped flat leaf parsley
  • 4 Thousand Hills Top Sirloin Steak – on sale for $7.99 each at the Co-op through 10/17


  1. Combine pears, kiwis, pomegranate arils, onions and lemon juice in medium bowl; mix in 2 tablespoons honey and 2 tablespoons chopped parsley. Season salsa to taste with salt and pepper. Let stand 30 minutes, tossing occasionally.
  2. Pre-heat broiler or grill. Season both sides of steaks generously with salt and pepper. Grill or broil about 4 minutes per side, or to desired doneness (130 degree internal temperature for medium rare). Rest steaks loosely tented with foil for 5 minutes.
  3. Transfer 1 steak to each plate. Spoon salsa over top and serve.

See more St. Peter Food Co-op weekly sales that run through October 17th.

Recipe adapted from Stacey Siegal via Bon Appétit, April 1999.

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