Grilled Steak with Southwestern Three-Tomato Salsa

1. 1

   Make salsa: In a food processor, puree plum tomatoes, jalapeno, lime juice, and cumin; transfer to a small bowl.

2. 2

   Stir in yellow and sun-dried tomatoes.

3. 3

   Season with salt and pepper.

4. 4

   Heat grill to medium-high (see page 367 for instructions); lightly oil grates.

5. 5

   Pat dry steaks with paper towels.

6. 6

   Season on both sides with salt and pepper.

7. 7

   Cover grill; cook, turning once, about 8 minutes for medium-rare.

8. 8

   Just before serving, stir oil from sun-dried tomatoes into salsa.

9. 9

   Serve steaks topped with salsa.

10. 10

    To prepare the tomatoes, cut off both ends with a sharp chefs knife, then make a lengthwise cut about 1/4 inch into tomato.

11. 11

    Leave blade in place as you rotate fruit, removing core and seedy pulp.

12. 12

    Then cut firm outer flesh as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.