Grilled Steak with Charred Tomato Salsa

Name: Grilled Steak with Charred Tomato Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 basil leaves, thinly sliced; 0 teaspoons freshly ground black pepper, divided; 1 teaspoon basil-flavored olive oil; 118 milliliters thinly sliced red onion; 1 Tbsp red wine vinegar; 0 teaspoons salt, divided; 454 grams boneless sirloin steak; 454 grams tomatoes, cored, cut in half horizontally, and seeded (about 2 medium)

Grilled Steak with Charred Tomato Salsan is It will be a hit at your The Fourth Of July event. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Place tomato halves, cut sides down, on paper towels.

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Tomato

Equipment you will use

Paper Towels

Let stand 30 minutes.

Heat a grill pan coated with cooking spray over medium-high heat.

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Cooking Spray

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Grill Pan

Place tomato halves, cut sides down, in pan; grill 5 minutes. Turn tomato halves; grill 1 minute or until the skin is blackened.

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Tomato

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Grill

Frying Pan

Remove from pan; cool 5 minutes.

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Frying Pan

Cut tomato halves into 1-inch pieces.

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Tomato

Combine tomato, onion, vinegar, oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, and basil.

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Vinegar

Pepper

Tomato

Basil

Onion

Salt

Cooking Oil

Sprinkle steak with 1/8 teaspoon salt and 1/8 teaspoon pepper.

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Pepper

Steak

Salt

Place steak in pan coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness.

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Cooking Spray

Steak

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Grill

Frying Pan

Let stand 5 minutes.

Cut the steak diagonally across grain into thin slices.

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Grains

Steak

Serve with the tomato salsa.

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Tomato

Salsa

Equipment

Ingredients

Servings:

basil leaves, thinly sliced 0teaspoons

freshly ground black pepper, divided 1teaspoon

basil-flavored olive oil 118milliliters

thinly sliced red onion 1Tbsp

red wine vinegar 0teaspoons

salt, divided 454grams

boneless sirloin steak 454grams

tomatoes, cored, cut in half horizontally, and seeded (about 2 medium)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.