Striploin Steak With Grilled Tomato Salsa
Stir 3 tbsp oil with crushed peppercorns, mustard and cayenne in a small bowl. Rub mixture all over steak.
Preheat barbecue to medium-high. Oil grill. Barbecue steaks, with lid closed, until an instant-read thermometer inserted into thickest part of steak reads 145°F, for medium-rare, about 4 to 6 minutes per side. Transfer to a plate and cover loosely with foil.
Brush tomatoes with 1 tbsp oil. Barbecue tomatoes and onion, cut-side down, flipping halfway through, until charred, about 3 to 5 minutes per side. Transfer to a cutting board. Cut into 1/2-in pieces.
Combine tomatoes, onion, parsley, vinegar, oregano, sugar, salt and remaining 2 tbsp oil in a medium bowl. Serve over steak.
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Last updated: February 8th, 2021
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