Southwest Three-Tomato Salsa with Grilled Steak


  • 3 plum tomatoes, cored and seeded
  • 1 jalapeno chile (seeds and ribs removed), coarsely chopped
  • 1 tablespoon fresh lime juice
  • ½ teaspoon ground cumin
  • 2 medium yellow or zebra tomatoes cored, seeded, and cut into ¼-inch dice
  • Coarse salt and ground pepper
  • 4 boneless strip steaks (10 to 12 ounces each)

1. 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. 2. Just before serving, drain off any accumulated liquid, and stir in oil from sun-dried tomatoes. 3. Heat grill to medium-...

View full recipe at SpringPad


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