GRILLED STEAK WITH SOUTHWESTERN THREE-TOMATO SALSA

Grilled Steak with Southwestern Three-Tomato Salsa image

Yield serves 4

Number Of Ingredients 9

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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.