Sonoran Steak with Olives


  • 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


  1. Preheat grill to medium-high heat. Combine green onions, oregano, oil, garlic and cumin in a large mixing bowl.
  2. Toss tomatoes and pasillas in bowl to evenly coat and season with salt to taste.
  3. Place tomatoes and pasillas on grill, skin side down, and cook for 1-2 minutes (reserving marinade bowl).
  4. Turn and cook for another minute until charred, but still whole.
  5. Transfer to the bowl a food processor.
  6. Pulse until coarsely chopped, then stir in California Ripe Olives, chipotle puree and vinegar and set aside.
  7. 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.
  8. 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.
Nutritional Analysis Per Serving:

Calories 393, Fat 23g, Cholesterol 85mg, Sodium 413mg, Carbohydrate 15g, Protein 31g, Calories from fat 53%