Southwest Three Tomato Salsa With Grilled Steak Food

SOUTHWEST THREE-TOMATO SALSA WITH GRILLED STEAK

Steps:

• In a food processor, puree plum tomatoes, jalapeno, lime juice, and cumin; transfer to a small bowl. Stir in yellow and sun-dried tomatoes. Season with salt and pepper.
• Just before serving, drain off any accumulated liquid, and stir in oil from sun-dried tomatoes.
• Heat grill to medium-high; lightly oil grates. Season steaks with salt and pepper. Place on grill; cover. Cook, turning once, about 8 minutes for medium-rare. Top with tomato salsa and serve.

SOUTHWEST STEAK

Steps:

• Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
• Whisk all of the ingredients in a bowl.
• Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES

Steps:

• 1) Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2) Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145degreesF) doneness, turning once. Do not overcook. 3) Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat. Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute. 4) Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

FRESH TOMATO SALSA

Steps:

• Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

SOUTHWEST THREE-TOMATO SALSA

Steps:

• In a food-processor puree plum tomatoes, jalapeno, lime juice and cumin. Transfer to a small bowl. Stir in yellow and sun-dried tomatoes. Season with salt and pepper.
• Before serving, drain off mixture and stir in the tablespoon oil from the sun-dried tomatoes.

GRILLED STEAK WITH SOUTHWESTERN THREE-TOMATO SALSA

Steps:

• 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.
• 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.
• 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.

CHOPPED FRESH TOMATO SALSA

Steps:

• Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to a large bowl. Add peppers, tomatoes, cilantro, and lime juice. Stir until well combined; season with salt. Cover and refrigerate until ready to serve.