1 large beefsteak tomato, cut into 1/4-inch dice, with seeds and juices
1 small green bell pepper, cut into 1/4-inch dice
1 small sweet onion, finely diced
1 large jalapeño, seeded and very finely chopped
1/4 cup coarsely chopped cilantro leaves
Extra-virgin olive oil, for brushing
Light a grill. Sprinkle each steak with 1 teaspoon of chipotle powder; season with salt and pepper. Let stand for at least 5 minutes and up to 20 minutes.
In a bowl, mash the garlic with a pinch of salt. Add the tomato, pepper, onion, jalapeño and cilantro; do not stir.
Lightly brush both sides of the steaks with olive oil and grill over high heat until well-browned and medium-rare within, about 4 minutes per side. Transfer the steaks to plates and let rest for 5 minutes. Stir the salsa and season with salt and pepper. Serve the steaks with the salsa.
These spicy T-bones need a powerful red. Chile's flagship red grape, Carmenère, has a spicy intensity that only improves the match.