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.
Season the steaks with salt and pepper. Grill, turning over once, about 3-5 minutes per side for medium rare, depending on the thickness. Let the steak rest 10 minutes, then slice and serve with salsa.