Best Grilled Steak With Southwestern Three Tomato Salsa Recipes

SOUTHWEST THREE-TOMATO SALSA WITH GRILLED STEAK

Southwest Three-Tomato Salsa with Grilled Steak image

This salsa is also delicious on top of grilled hamburgers or chicken.

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

Ingredients

3 plum tomatoes, cored and seeded
1 jalapeno chile (seeds and ribs removed), coarsely chopped
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
2 medium yellow or zebra tomatoes cored, seeded, and cut into 1/4-inch dice
2 tablespoons oil-packed sun-dried tomatoes, thinly sliced crosswise, plus 1 tablespoon oil from jar
Coarse salt and ground pepper
4 boneless strip steaks (10 to 12 ounces each)

Steps:

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.
Just before serving, drain off any accumulated liquid, and stir in oil from sun-dried tomatoes.
Heat grill to medium-high; lightly oil grates. Season steaks with salt and pepper. Place on grill; cover. Cook, turning once, about 8 minutes for medium-rare. Top with tomato salsa and serve.

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA

Grilled Skirt Steak With Avocado-Tomato Salsa image

Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)

Provided by Pam-I-Am

Categories Steak

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1/2 cup fresh lime juice (about 8 limes)
1 garlic clove, minced
1/2 onion, thinly sliced (for marinade)
1 large sweet onion (for grilling)
1/4 teaspoon black pepper
1/4 teaspoon salt
2 lbs skirt steaks
12 medium corn tortillas, warmed
1 large tomatoes, peeled and seeded
1 medium ripe avocado, peeled and pitted
1 tablespoon red onion
2 tablespoons cilantro
1 jalapeno chile, seeded
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

Nutrition Facts : Calories 536, Fat 26.1, SaturatedFat 7, Cholesterol 89.2, Sodium 434.4, Carbohydrate 31.5, Fiber 6.4, Sugar 3.5, Protein 44.7

SOUTHWEST STEAK

Southwest Steak image

Provided by Bobby Flay

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 24

Ingredients

Two 20-ounce boneless rib-eyes
Kosher salt and freshly ground pepper
Coffee Spice Rub, recipe follows
Smoky Tomato-Red Chile Salsa, recipe follows
1/4 cup ancho chile powder
1/4 cup finely ground espresso- roast coffee beans
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 tablespoon dried oregano
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons arbol chile powder
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 teaspoons pureed chipotles in adobo sauce
3 large ripe tomatoes, diced
1 small red onion, halved and thinly sliced
1 serrano chile pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
Kosher salt and freshly ground pepper

Steps:

Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
Whisk all of the ingredients in a bowl.
Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

GRILLED SOUTHWEST STEAK AND SALSA SANDWICHES

Grilled Southwest Steak and Salsa Sandwiches image

Fire up the grill for a sassy beef sandwich with salsa, avocado and cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 boneless beef sirloin steak, 1 inch thick (1 lb)
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon chili powder
1/2 teaspoon dried oregano leaves
6 hoagie buns, split
3/4 cup Old El Paso™ Thick 'n Chunky salsa
1 medium avocado, pitted, peeled and thinly sliced
6 slices (1 oz each) Colby-Monterey Jack cheese blend

Steps:

Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.
Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.

Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 65 mg, Fat 3, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 2 g, TransFat 1 g

GRILLED SOUTHWESTERN STEAK AND COLORFUL VEGETABLES

Grilled Southwestern Steak and Colorful Vegetables image

[DRAFT]

Provided by Food Network

Categories main-dish

Time 25m

Yield 6 Servings

Number Of Ingredients 18

Ingredients

1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds)
Marinade:
1/4 cup fresh lime juice
1/4 cup prepared mild salsa
1 tablespoon chopped garlic
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon coarse grind black pepper
Colorful Vegetables:
2 tablespoons olive oil
1 medium green or red bell pepper, cut into 1/4 inch strips
8 ounces button mushrooms, sliced 1/4- inch thick
2 cups sliced zucchini, 1/4-inch thick
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse grind black pepper
1 cup finely chopped tomatoes
1/4 cup chopped green onions

Steps:

1) Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2) Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145degreesF) doneness, turning once. Do not overcook. 3) Meanwhile prepare Colorful Vegetables. Heat 2 tablespoons olive oil in large non-stick skillet over medium- high heat. Add bell pepper strips; cook and stir 1 to 2 minutes or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3 to 4 minutes or until crisp-tender. Add tomato and green onion; cook and stir 1 minute. 4) Carve steak into thin slices; season with salt, as desired. Serve with Colorful Vegetables.

GRILLED STEAK WITH SOUTHWESTERN THREE-TOMATO SALSA

Grilled Steak with Southwestern Three-Tomato Salsa image

Try the colorful salsa that tops these steaks on grilled hamburgers or chicken, or as a dip for tortilla chips. Or replace it with one of the varieties on page 59.

Yield serves 4

Number Of Ingredients 9

Ingredients

3 plum tomatoes, cored and seeded (see below)
1 jalapeño chile, coarsely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
2 yellow tomatoes (or heirloom varieties, such as zebra), cored, seeded, and cut into 1/4-inch pieces
2 tablespoons oil-packed sun-dried tomatoes, thinly sliced crosswise, plus 1 tablespoon oil from jar
Coarse salt and freshly ground pepper
Vegetable oil, for grill
4 boneless strip steaks (10 to 12 ounces each)

Steps:

Make salsa: In a food processor, puree plum tomatoes, jalapeño, lime juice, and cumin; transfer to a small bowl. Stir in yellow and sun-dried tomatoes. Season with salt and pepper.
Heat grill to medium-high (see page 367 for instructions); lightly oil grates. Pat dry steaks with paper towels. Season on both sides with salt and pepper. Cover grill; cook, turning once, about 8 minutes for medium-rare. Just before serving, stir oil from sun-dried tomatoes into salsa. Serve steaks topped with salsa.
To prepare the tomatoes, cut off both ends with a sharp chef's knife, then make a lengthwise cut about 1/4 inch into tomato. Leave blade in place as you rotate fruit, removing core and seedy pulp. Then cut firm outer flesh as desired.