Recipe Courtesy of Emeril Lagasse, 1999

Flank steak:
1/4 cup olive oil
Creole seasoning

For the summer salsa:
1/2 cantaloupe, diced
1 jalapeno, minced
1 cup blackberries
1/2 cup red bell pepper, small diced
1 medium red onion, large dice
1/2 lemon, juiced
Parsley
Cilantro
Green onions
Salt
Freshly ground red pepper

Season the flank steak with oil and Creole seasoning. Marinate for 4 hours, preferably overnight.

In a large bowl, add the cantaloupe, jalapeno, blackberries, red pepper, lemon juice, parsley, cilantro and green onions. Mix well. Season with salt and pepper.

Grill the flank steak to medium rare, about 6 minutes per side. Slice the steak on a bias, against the grain. To serve, fan out a few slices on a plate. Top with summer salsa.