Tomato Salsa with Steak
You know those days when you crave the salty, piquant taste of a really good tomato salsa? Truth be told it's most days for me (even writing this has made my mouth begin to water) and this dish is all about the salsa. The steak merely acts as a sturdy, proteinous, vehicle for a mountain of tangy, juicy, tomatoes.
This provides enough salsa for two people, probably with some leftover, unless you're me.
500g mixed tomatoes - chopped finely
3 teaspoon capers
handful of pitted black olives - chopped
Basil, Parsley, Mint - chopped
1 teaspoon Dijon mustard
2 tablespoon red wine vinegar
5 tablespoon olive oil
A quick note on the tomatoes...because they are the hero of this dish for me I like to indulge in a plethora of different varieties to give a mix of tastes and textures. Within that I also like to chop them up into different shapes and sizes just to get lots of contrast and interest. But, if you have a mountain of cherry tomatoes the salsa works perfectly well with one variety so use what you have.
This is the easiest thing in the world as it really is just a case of mixing all the salsa ingredients together, giving it a taste to ensure there is the right balance of salty, vinegary, tanginess to the sweet, juicy tomatoes and letting it sit for a while. It's far better served at room temperate than straight from the fridge.
Cook your steaks as you like them and serve with a Himalayan size portion of tomato salsa all over them. If you are particularly ravenous some simple baked potato wedges are never out of place on this plate.Back to Recipes