We made this delicious salsa tonight to sit atop a grilled NY cut steak. Slow-roasting the tomatoes adds a lovely richness to the dish. Serve with creamy mash and some spring asparagus. An easy meal for a Saturday evening in (preferably in front of the footy). It also makes a perfect Bruschetta.
- Olive Oil ~ the most beautiful you can lay your hands on
- 20-30 Cherry, Baby Roma or Grape tomatoes
- Half a red (Spanish) onion diced
- Large handful Coriander/Cilantro (roughly chopped)
- Large handful Basil (roughly chopped)
- Juice of half a lime
- Juice of half a lemon
- ½ tsp cumin seeds
- 1 tsp of chilli flakes or one fresh long red chilli (roughly chopped)
- Good pinch of salt
- Good pinch of cracked black pepper
- Preheat oven to 160C
- Put the tomatoes on a flat tray you’ve lined with baking paper.
- Drizzle the tomatoes with EVOO and a sprinkle of sea salt.
- Put into the oven and slow roast for 20/30 minutes or until they are starting to collapse in on their beautiful little selves.
- Once this has occurred, take them from the oven.
- When they’re only just ready to handle, tip them, with the rest of the ingredients into your Breville All In One (or other domestic God send). Whizz for 5-10 seconds. Simple really. You only want the mixture to be coarsely mixed. Kinda like you chopped it up by hand. Think rustic.
- Grill your steaks on high heat until they are cooked to your liking.
- Place steak on a warmed plate, spoon a good dollop of the warm salsa on top with mash and asparagus to the side.
Until next time….