Grilled Steak with Southwestern Three-Tomato Salsa

Name: Grilled Steak with Southwestern Three-Tomato Salsa
Yield: serves 4
Ingredients: 3 plum tomatoes, cored and seeded (see below); 1 jalapeño chile, coarsely chopped (ribs and seeds removed for less heat, if desired); 1 tablespoon fresh lime juice; 1/2 teaspoon ground cumin; 2 yellow tomatoes (or heirloom varieties, such as zebra), cored, seeded, and cut into 1/4-inch pieces; 2 tablespoons oil-packed sun-dried tomatoes, thinly sliced crosswise, plus 1 tablespoon oil from jar; Coarse salt and freshly ground pepper; Vegetable oil, for grill; 4 boneless strip steaks (10 to 12 ounces each)

December 22, 2011

Try the colorful salsa that tops these steaks on grilled hamburgers or chicken, or as a dip for tortilla chips. Or replace it with one of the varieties on page 59.

Recipe information

Yield
serves 4

Ingredients

3 plum tomatoes, cored and seeded (see below)

1 jalapeño chile, coarsely chopped (ribs and seeds removed for less heat, if desired)

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

2 yellow tomatoes (or heirloom varieties, such as zebra), cored, seeded, and cut into 1/4-inch pieces

2 tablespoons oil-packed sun-dried tomatoes, thinly sliced crosswise, plus 1 tablespoon oil from jar

Coarse salt and freshly ground pepper

Vegetable oil, for grill

4 boneless strip steaks (10 to 12 ounces each)

Preparation

Step 1
Make salsa: In a food processor, puree plum tomatoes, jalapeño, lime juice, and cumin; transfer to a small bowl. Stir in yellow and sun-dried tomatoes. Season with salt and pepper.
Step 2
Heat grill to medium-high (see page 367 for instructions); lightly oil grates. Pat dry steaks with paper towels. Season on both sides with salt and pepper. Cover grill; cook, turning once, about 8 minutes for medium-rare. Just before serving, stir oil from sun-dried tomatoes into salsa. Serve steaks topped with salsa.
Coring and Seeding Tomatoes
Step 3
To prepare the tomatoes, cut off both ends with a sharp chef’s knife, then make a lengthwise cut about 1/4 inch into tomato. Leave blade in place as you rotate fruit, removing core and seedy pulp. Then cut firm outer flesh as desired.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSouthwestern American Plum Tomato Tomato Vegetable Heirloom Tomato Sun-Dried Tomato Steak Beef Meat Main Dinner Gluten Free Dairy Free Nut Free Weeknight Meals Grilling Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Coring and Seeding Tomatoes

Step 3

Recipe notes