Sonoran Steak with Olives
Serves 4
Ingredients
- 1/2 cup green onions, chopped
- 1/4 cup chopped oregano
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 4 medium Roma tomatoes, halved and seeded
- 1 medium Pasilla peppers, quartered and seeded
- 1 cup California Black Ripe Olives, sliced
- 1 tablespoon chipotle peppers in adobo, pureed*
- 1 tablespoon red wine vinegar
- 1 1/4 pounds skirt steak, cut into 4-inch pieces
Directions
- Preheat grill to medium-high heat. Combine green onions, oregano, oil, garlic and cumin in a large mixing bowl.
- Toss tomatoes and pasillas in bowl to evenly coat and season with salt to taste.
- Place tomatoes and pasillas on grill, skin side down, and cook for 1-2 minutes (reserving marinade bowl).
- Turn and cook for another minute until charred, but still whole.
- Transfer to the bowl a food processor.
- Pulse until coarsely chopped, then stir in California Ripe Olives, chipotle puree and vinegar and set aside.
- Season steak with salt and pepper to taste and rub with remaining marinade from bowl. Grill for 4-5 minutes on each side or until cooked to desired temperature.
- Transfer to a clean cutting board and slice diagonally against the grain into thin strips. Top with approximately 3 ounces of salsa just before serving.* for less “heat” exclude the peppers from the adobo sauce.
