Steaks with Tomato Salsa
Rated* * * * *
Start to Finish: 25 minutes
Ingredients
3/4 tsp. kosher salt or 1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano, crushed
1/2 tsp. packed brown sugar
2 8-oz. boneless beef ribeye steaks, cut 1/2 to 3/4 inch thick
1/2 cup chopped onion
2 cloves garlic, minced
2 Tbsp. olive oil
2 cups red and/or yellow cherry or pear tomatoes, halved
1 canned chipotle pepper in adobo sauce, drained and finely chopped
2 Tbsp. lime juice
1/4 cup snipped fresh cilantro
Directions
1. In a bowl stir together 1/2 teaspoon of the kosher salt or 1/4
teaspoon salt, cumin, chili powder, oregano, and brown sugar. Rub into
both sides of steaks. Lightly coat a grill pan with nonstick cooking
spray. Preheat pan over medium-high heat. Add steaks. Reduce heat to
medium. Cook for 8 to 10 minutes or until desired doneness, turning
occasionally. (Or for a charcoal grill, place meat on rack of uncovered
grill directly over medium coals. Grill for 9 to 11 minutes or until
desired doneness; turn once. For gas grill, preheat grill. Reduce heat
to medium. Place meat on grill rack over heat. Cover; grill as above.)
2. For salsa, in large skillet cook and stir onion and garlic in hot oil
over medium heat until tender. Stir in tomatoes, chipotle, lime juice,
and 1/4 teaspoon salt. Cook and stir 1 minute. Transfer to a bowl; stir
in cilantro. Cut each steak in half; serve with salsa. Makes 4 servings.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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