Strip Steaks with Tomato-Mint Salsa
Strip steaks are an ideal weeknight meal — they cook in minutes, and each steak serves one person. This summery tomato-mint salsa adds bright freshness and a little heat thanks to the jalapeno.
Ingredients
2 tablespoons canola oil
4 strip steaks, about 1/2-inch thick
Salt and pepper
2 pints cherry tomatoes, halved
2 garlic cloves, minced
2 tablespoons minced jalapeno (or to taste)
4 scallions, chopped
1/4 cup chopped mint
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
Pepper to taste
Yield: 4 Servings
Directions
Total: 30 min (Quick)
1
In a large frying pan over medium-high, heat the canola oil. Salt and pepper both sides of each steak. Saute steaks until brown and cooked medium-rare, about 3 minutes on each side, depending on the steaks' thickness. If the pan isn't large enough to comfortably hold all four steaks, saute them in batches, holding the cooked steaks in a 250-degree oven until ready to serve.
2
To prepare the salsa, in a large bowl stir together the remaining ingredients. Taste for seasoning, adding salt or pepper if necessary.
3
Top the steaks with the salsa and serve.
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