The star of this recipe is the PICKLED TOMATO SALSA. It’s so good, I could literally drink it. Like everything else I make, it’s simple to prepare.
I brought white vinegar, brown sugar and salt to a boil in a small sauce pan. In a separate pan with hot oil, I put mustard seeds, cracked black peppercorns, as well as cumin, turmeric, cayenne and fresh ginger.
I cooked them just until their aromas were released. The spices are then mixed with the vinegar and the chopped tomatoes, chili and scallions.
In the meantime, I grilled the steak that marinaded in lime juice, cumin and cilantro. Once the meat was cooked to my liking, I put the salsa on top. In this post I put the salsa on flank steak, but it works just as well on chicken.
I love to serve it along with basmati rice. I make sure there is plenty of basmati so it can soak up all the delicious salsa. Honestly, just give me the salsa and rice and I’ll be a happy camper.
- 2 lb flank steak
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lime juice
- 1 bunch cilantro leaves, chopped
- 1 Tbsp.ground cumin
Put steak in a shallow dish. Mix together olive oil, lime juice, cumin & cilantro. Pour the mixture over the steak. Marinade at room temperature for about 30-45 minutes, turning the steak over in the marinade 1/2 way through. Broil or grill meat to desired doneness.
Pickled Tomato Salsa
- 1 lb. tomatoes, peeled, seeded & diced
- ½ bunch scallions, white and green parts, thinly sliced
- 2 Serrano chiles, with seeds, thinly sliced in rounds
- ½ cup white vinegar
- 2 ½ Tbsp.brown sugar
- 2 tsp.salt
- 4 tsp.freshly grated ginger
- 2 tsp.yellow mustard seeds
- 2 tsp.cracked black peppercorns
- 2 tsp.ground cumin
- 1 tsp.cayenne
- ½ tsp.turmeric
- ½ cup extra virgin olive oil
- 1/4 cup cilantro
Pickled Tomato Salsa
In a large bowl, toss tomatoes with scallions and chiles.
In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture.
Serve the steak with lime & sliced avocado on a bed of basmati rice.
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