Grilled Salsa? Yes. Grilled Salsa! A quick flash on the grill gives the veggies a deep char and a flavor boost. Great on steak, with chips or as a taco topper!

What you need 

For the Steak:
4 flat iron steaks (6 ounces each)
1 tablespoon Tessemae’s Slow Roasted Garlic
coarse salt and fresh ground pepper

For the Salsa:
2 medium tomatoes (1 1/4 pounds)
1/2 medium white onion
1 jalapeno chile, stem cut off
3 tablespoons Tessemae’s Slow Roasted Garlic
3 tablespoons fresh lime juice (from 2 limes)
coarse salt and ground pepper
1/4 cup fresh cilantro leaves
1 tablespoon Tesemae's Hot Sauce

What to do

Rub the steaks with the 1 tablespoon Slow Roasted Garlic. Let marinate at least 5 minutes and up to 1 day, refrigerated. 

Heat your grill to high. Place the tomatoes (whole), onion, and jalapeno on the grill and cook until charred and soft. Only turn once or twice, it should be about 8 minutes total. 

Transfer the veggies to a food processor. Pulse with the Slow Roasted Garlic and lime juice. Add cilantro and Hot Sauce and season with salt and pepper. Pulse to combine. 

Serves 4