Steak With Tomato Salsa

SKIRT STEAK MARINATED WITH ROASTED TOMATO SALSA



Skirt Steak Marinated with Roasted Tomato Salsa image

Recipe From foodnetwork.com

Provided by Marc Murphy

Categories     main-dish

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients: 16

2 medium tomatoes (about 1 pound), cut into thick wedges
1/2 large red onion, cut into thick wedges
1 small or 1/2 large jalapeno
1 small clove garlic, unpeeled
1/2 cup packed fresh cilantro leaves
1/2 tablespoon chopped canned chipotles in adobo (with some of the sauce), plus more to taste
1/4 teaspoon kosher salt
1/4 cup canola or other neutral oil
1 1/2 pounds skirt steak
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 large (or 4 small) heads romaine lettuce, halved lengthwise and cores left intact
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/4 cup fresh lemon juice (from about 2 lemons)

Steps:

  • For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
  • Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
  • (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
  • Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.
  • For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.
  • For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
  • Prepare a grill or grill pan for medium-high heat.
  • Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.
  • Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)
  • Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.


SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA



Skirt Steak Tacos with Roasted Tomato Salsa image

Recipe From foodnetwork.com

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients: 17

8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Steps:

  • Heat grill to high.
  • Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
  • Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
  • Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
  • Heat grill to high.
  • Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
  • Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
  • Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.


THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Recipe From allrecipes.com

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients: 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
Calories5 calories
Carbohydrate1.1 g
Fiber0.3 g
Protein0.2 g
Sodium25.1 mg
Sugar0.6 g

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.


ULTIMATE TOMATO SALSA



Ultimate tomato salsa image

Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar

Recipe From bbcgoodfood.com

Provided by Oli Wilson-Nunn

Categories     Side dish

Time 5m

Number Of Ingredients: 6

4-6 medium tomatoes, peeled and finely chopped
½ red onion, very finely chopped
1 small garlic clove, chopped
small splash of white wine vinegar
½ lime, juiced
½ bunch of coriander, roughly chopped
Calories29 calories
Fat0.2 grams fat
Carbohydrate5 grams carbohydrates
Sugar5 grams sugar
Fiber2 grams fiber
Protein1 grams protein
Sodium0.1 milligram of sodium

Steps:

  • Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.




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