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
| 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) |
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.
To prepare the salsa, in a large bowl stir together the remaining ingredients. Taste for seasoning, adding salt or pepper if necessary.
Top the steaks with the salsa and serve.