Mexican Salsa Steak

2 tsp olive oil

1 small cucumber, chopped

1 large tomato, peeled and diced

1 small red salad onion, diced or 3 stalks of green onion, diced

1/2 yellow pepper, diced

4 Tbsp chopped coriander

1 tsp seeded mustard

4 serving portions lean beef steak (3.5 oz each)

Combine ingredients to make salsa. Chill.

Brush steak with a little oil to stop surface drying out and sticking to cooking surface.

Cook on a hot barbecue plate or char-grill until well sealed (about 2 to 3 minutes each side for boneless cuts, 3 to 4 minutes each side for bone-in cuts) before turning, using the juices which appear on uncooked side as an indication when steak is ready to turn.

For rare, remove immediately after sealing. For medium or well done, move to cooler part of barbecue or reduce heat to medium/low and continue cooking about 2 to 3 minutes each side for medium, 4 to 5 minutes each side for well done.

Test steak is cooked to your liking by pressing with tongs rather than cutting it. Cover and rest about 2 minutes before serving to retain juiciness.

Servings: 4

Number of Servings: 4

Recipe submitted by SparkPeople user SASSYMOMMIE.