Grilled Beef with Tomato Salsa

April 9, 2015

Every once in a while you want something that's clean and easy going in as well as something easy to make. It's another lesson in portion control as there was never an "that's enough" button growing up and we'd just eat till busting. I used my little electric grill for this dish, but I think it would have been even more special if I would have had a fire burning grill... Also, I used the times mentioned in the book and didn't worry about checking for done-ness but I love meat medium rare and even rare sometimes.

Grilled Beef with Tomato Salsa

GTLF: Grilling 43

Serves 4, working time 20 min., total time 30 min.

1/4 C fresh lime juice

1/2 tsp salt

3/4 pound well trimmed top round of beef, in one piece

3/4 pound plum tomatoes, diced

1/2 C chopped fresh cilantro or parsley

2 scallions, thinly sliced

1 pickled jalapeno pepper, finely chopped

Four 8 in. flour tortillas

1. In a sturdy plastic bag, combine 3 tablespoons of the lime juice and 1/4 tsp of the salt. Add the beef, squeeze the air out of the bag, seal, and marinate at room temperature for 30 min. or up to 2 hours in the refrigerator.

2. Meanwhile, in a medium bowl, stir together the tomatoes, cilantro, scallions, jalapeno, the remaining 1 tablespoon lime juice, and remaining 1/4 tsp salt. Refrigerate until serving time.

3. Preheat the grill to a high heat. Spray the rack, off the grill, with nonstick cooking spray. Grill the beef, covered, turning once, for 10 min. or until browned. Let the meat stand 5 min. before thinly slicing. Divide the steak and tomato salsa evenly among 4 plates. Serve with the flour tortillas.

Tips:

1. 3 or 4 romaine tomatoes are about 12 oz.

2. A fire roasted steak (a regular grill) might be better than what you'll get on the electric grill.

3. This is one of those prepare ahead and time, and throw on the grill in the evening... easy as pie.