Prepare the strawberry balsamic glaze.

In a saucepan, heat olive oil over medium heat.

Add chopped onion and minced garlic to the saucepan and cook for 5-6 minutes, stirring occasionally, until softened.

Add frozen strawberries to the saucepan and cook until just softened.

Add balsamic vinegar, honey, salt, and pepper to the saucepan and cook for 2 minutes.

Puree the mixture in a blender or food processor until smooth.

Prepare the peppered beef steak.

In a small bowl, combine Dijon mustard, minced garlic, fresh coarse ground black pepper, and salt.

Rub the mixture over the sirloin steak.

Grill the steak for 4-5 minutes per side for medium-rare, or longer until desired doneness.

Let the steak stand for 5 minutes.

Carve the steak thinly across the grain.

Arrange the carved steak on a serving platter.

Spoon the strawberry balsamic sauce over the steak.

Garnish with shredded basil or parsley.

Serve immediately.