Strip Steaks with Tomato-Mint Salsa

Strip steaks are an ideal weeknight meal—they cook in minutes, and each steak serves one person. The fresh, summery tomato-mint salsa packs a punch thanks to the jalapeno.

Jenna Helwig

Strip Steaks with Tomato-Mint Salsa

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    2 tablespoons canola oil 4 scallions, chopped
    4 strip steaks, about 1/2-inch thick 1/4 cup chopped mint
    Salt and pepper 2 tablespoons freshly squeezed lime juice
    2 pints cherry tomatoes, halved 1/2 teaspoon salt
    2 garlic cloves, minced Pepper to taste
    2 tablespoons minced jalapeno (or to taste)


    Total: 30 min (Quick)
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    • 1

      In a large frying pan over medium-high, heat the canola oil. Salt and pepper both sides of each steak. Saute steaks until brown and cooked medium-rare, about 3 minutes on each side, depending on the steaks' thickness. If the pan isn't large enough to comfortably hold all four steaks, saute them in batches, holding the cooked steaks in a 250-degree oven until ready to serve.

    • 2

      To prepare the salsa, in a large bowl stir together the remaining ingredients. Taste for seasoning, adding salt or pepper if necessary.

    • 3

      Top the steaks with the salsa and serve.

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