SUNSET® Grilled Steak with Fire Roasted Grape Tomato Salsa Topping
The quick and easy grilled-tomato topping is great on almost everything! Try it on grilled chicken, large scallops or thick-cut meaty fish, such as mahi mahi or swordfish.
Makes 4 servings
28 – 32 SUNSET® Grape™ Tomatoes (1 dry pint or 12-oz package)
4 thick-cut steaks, such as New York or tenderloin (1 to 1 1/4 lb boneless beef steak)
Olive oil for brushing
3 Tbsp olive oil
Salt and pepper
2 Tbsp fresh lime juice
1/4 cup coarsely chopped fresh cilantro
3 Tbsp finely minced red onion
Pinch of chipotle chili powder (depending on how much spiciness you like)
Soak bamboo skewers in water for 15 – 20 minutes. Preheat grill to medium-high to high.
Thread the 4 skewers equally with tomatoes. Lightly brush tomato skewers and steaks on each side with oil and season liberally with salt and pepper to taste.
First, place steaks on preheated grill and cook beef to desired doneness (about 4 minutes per side for medium-rare). When steaks are turned over, place the tomato skewers on the grill and cook on each side until nicely marked and tomato skin is just starting to pop (about 4 minutes total).
Remove steaks to plates or a platter, and keep warm. Remove tomatoes from the skewers into a small bowl, and the 3 tablespoons of oil, lime juice, cilantro, onion and chili powder. Toss well and season to taste with salt and pepper. Scatter warm salsa over steaks