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.
|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.
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