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Southwest Three-Tomato Salsa with Grilled Steak

This salsa is also delicious on top of grilled hamburgers or chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2007


  • 3 plum tomatoes, cored and seeded
  • 1 jalapeno chile (seeds and ribs removed), coarsely chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 medium yellow or zebra tomatoes cored, seeded, and cut into 1/4-inch dice
  • 2 tablespoons oil-packed sun-dried tomatoes, thinly sliced crosswise, plus 1 tablespoon oil from jar
  • Coarse salt and ground pepper
  • 4 boneless strip steaks (10 to 12 ounces each)


  1. In a food processor, puree plum tomatoes, jalapeno, lime juice, and cumin; transfer to a small bowl. Stir in yellow and sun-dried tomatoes. Season with salt and pepper.

  2. Just before serving, drain off any accumulated liquid, and stir in oil from sun-dried tomatoes.

  3. Heat grill to medium-high; lightly oil grates. Season steaks with salt and pepper. Place on grill; cover. Cook, turning once, about 8 minutes for medium-rare. Top with tomato salsa and serve.

Cook's Notes

Core, then halve tomatoes lengthwise. Using a small spoon, scrape out and discard seeds, liquid, and pulp, leaving only the tomatoes outer flesh.

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