Two-pepper steak with grilled tomato salsa
Price/Availability Effective Date: February 10, 2014
|78 ml||Olive Oil divided|
|4 tsp||Ground Black Pepper|
|0.5 tsp||Dry Mustard|
|0.5 tsp||Cayenne pepper|
|500 g||Striploin steak at least 1-in. thick|
|8 sml||Plum tomato halved crosswise and seeds discarded|
|1 sml||Red Onion cut in half|
|3 tbsp||Parsley finely chopped|
|2 tbsp||Red wine vinegar|
|2 tsp||Fresh oregano finely chopped|
|1 tsp||Granulated Sugar|
- Stir 3 tbsp oil with peppercorns, mustard and cayenne in a small bowl. Rub mixture all over steak.
- Preheat barbecue to medium-high. Oil grill. Barbecue steaks, lid closed, flipping halfway through, until slightly springy to the touch and medium-rare, 10 to 15 min. Let stand covered with foil, 5 to 10 min.
- Brush tomatoes with 1 tbsp oil. Barbecue tomatoes and onion, cut-side down, flipping halfway through, until charred, 3 to 5 min per side. Cool and chop. Combine with remaining 2 tbsp oil, parsley, vinegar, oregano, sugar and salt in a medium bowl. Serve over steak.
+Not available at Walmart.
++Available in select stores only.
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