Combine grilled beef with fresh tomatoes and you get a tempting summer meal. Here the meat is skirt steak and the tomatoes are part of pico de gallo, a chunky Mexican salsa. Grilling scallions lends smokiness to the fresh condiment. Serve this on its own or with warm flour tortillas and sliced avocados.
|1||bunch scallions, ends trimmed|
|1||jalapeno or other small hot chili pepper|
|1||tablespoon olive oil|
|Salt and black pepper, to taste|
|2||tomatoes, finely chopped|
|Juice of 2 limes|
|¼||cup chopped fresh cilantro|
|2||pounds skirt steak, cut into 4
1. Light a charcoal grill or set a gas grill to medium-high heat. Toss scallions and jalapeno with olive oil, salt, and black pepper. Grill them for 6 to 8 minutes, turning often, or until tender and lightly charred. Set aside until they are cool enough to handle.
2. Chop the scallions. Core, seed, and chop the jalapeno. In a large bowl, combine the tomatoes, lime juice, cilantro, scallions, and jalapeno.
3. Grill the skirt steak for 5 minutes on a side. Rest the steak for 5 minutes before serving with pico de gallo. Karoline Boehm Goodnick