Grilled Skirt Steak with Grated Tomato Salsa

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grate the cut side of 1 pound halved beefsteak tomatoes on the large holes of a box grater set over a medium bowl, stopping when you are only left with the tomato skins. Discard the tomato skins.

Step 2

Stir in 1/4 finely chopped medium red onion, 1/2 cup coarsely chopped fresh cilantro, 2 tablespoons lime juice, 1 finely chopped canned chipotle pepper, 1 tablespoon adobo sauce, 1 tablespoon honey, 3 tablespoons olive oil, and 3/4 teaspoon of the kosher salt. Taste and season with more adobo sauce and kosher salt as needed.

Step 3

Season 2 pounds skirt steak with the remaining 3/4 teaspoon kosher salt. Let the steak sit at room temperature while the grill heats. Heat an outdoor grill for direct, high heat (about 500ºF). Scrape the grill grates clean if needed.

Step 4

Place the steak on the grill grates. Cover and grill until dark grill marks form on the bottom, about 3 minutes. Flip the steak, cover, and grill until an instant-read thermometer inserted into the center of the thickest piece registers 125ºF for medium-rare or 135ºF for medium, 2 to 4 minutes more.

Step 5

Transfer to a clean cutting board and let rest for 5 minutes. Cut against the grain on a slight diagonal into 1/2-inch-wide strips. Serve drizzled with the grated tomato salsa.