Roasted Tomato & Anaheim Chile Pepper Salsa

I wanted to try out some of my new grilling skills from the cooking class I recently attended at Sur La Table.  So I bought a flank steak to serve my family for tonight’s dinner.  We are not a “rare meat” kind of family – or even medium-rare for that matter.  But I followed my instructor’s advice and grilled the steak (to which the first side down had oil, salt, & pepper) for 2 minutes, then I turned it 180 degrees and grilled for another 2 minutes.  I added salt & pepper to the side not on the grill during this time, then flipped and cooked for another 2 minutes.  From there, I moved the steak over to the side of the grill with the burners off and continued to let cook for about 10 minutes.  For medium-rare, my cooking class instructor suggested 5-7 minutes.  I removed from the grill and let sit on the cutting board for another 5-7 minutes. 

With the flank steak, I also served grilled asparagus (coated in olive oil, balsamic vinegar, salt, & pepper before hitting the grill) and wild rice.  I wanted to make a salsa to serve with the steak as well.  I bought some Anaheim chile peppers earlier in the week – and then started pulling other ingredients out of my refrigerator and pantry to finish it off.  I thought it was quite tasty with the steak.  I hope you’ll give it a try and give me your thoughts!

What are you grilling this Labor Day Weekend?


Roasted Tomato & Anaheim Chile Pepper Salsa
Serves 4

4 Anaheim chiles, roasted, skins peeled, seeds removed, and diced
4 Roma tomatoes, roasted, skins peeled, seeds removed, and diced
1/2 cup diced red onion
2 avocados, diced
4 cloves garlic, minced
2 tablespoons cilantro, chopped
2 tablespoons olive oil
Juice of one lime
Salt & pepper, to taste

Combine all ingredients in a bowl about 1 hour before serving.  Refrigerate.  Serve with grilled flank steak.

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