Jamie Oliver likes to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalapeño and herbs get well combined. He even seasons the salsa and adds a splash of olive oil on the board.
Slideshow: More Salsa Recipes
2 medium tomatoes, finely chopped
4 scallions, finely chopped
1 cup cilantro leaves, finely chopped
1/2 cup mint leaves, finely chopped
1 large jalapeño, seeded and minced
1 garlic clove, minced
Juice of 1 lemon
Salt and freshly ground pepper
One 1-pound flank steak
2 teaspoons extra-virgin olive oil
How to Make It
Light a grill or heat a grill pan. In a bowl, combine the tomatoes with the scallions, cilantro, mint, jalapeño, garlic and lemon juice. Season the salsa with salt and pepper.
Rub the steak with the oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare, 3 minutes per side. Transfer the steak to a carving board; let rest for 5 minutes. Thinly slice the steak across the grain and serve with the salsa.
Herb-scented Cabernet Sauvignon.
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