Grilled Steak with Southwestern Three-Tomato Salsa

• 3 plum tomatoes, cored and seeded (see below)
• 1 jalapeno chile, coarsely chopped (ribs and seeds removed for less heat, if desired)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 2 yellow tomatoes (or heirloom varieties, such as zebra), cored, seeded, and cut into 1/4-inch pieces
• 2 tablespoons oil-packed sun-dried tomatoes, thinly sliced crosswise, plus 1 tablespoon oil from jar
• Coarse salt and freshly ground pepper
• Vegetable oil, for grill
• 4 boneless strip steaks (10 to 12 ounces each)

1. Make salsa: In a food processor, puree plum tomatoes, jalapeno, lime juice, and cumin; transfer to a small bowl.
2. Stir in yellow and sun-dried tomatoes.
3. Season with salt and pepper.
4. Heat grill to medium-high (see page 367 for instructions); lightly oil grates.
5. Pat dry steaks with paper towels.
6. Season on both sides with salt and pepper.
7. Cover grill; cook, turning once, about 8 minutes for medium-rare.
8. Just before serving, stir oil from sun-dried tomatoes into salsa.
9. Serve steaks topped with salsa.
10. To prepare the tomatoes, cut off both ends with a sharp chefs knife, then make a lengthwise cut about 1/4 inch into tomato.
11. Leave blade in place as you rotate fruit, removing core and seedy pulp.
12. Then cut firm outer flesh as desired.

tomatoes, jalapeno chile, lime juice, ground cumin, yellow tomatoes, tomatoes, salt, vegetable oil

Taken from www.epicurious.com/recipes/food/views/grilled-steak-with-southwestern-three-tomato-salsa-387969 (may not work)