(Cook with the Chef 2009: Oliver Ridgeway of Inn of The Anasazi)
Heirloom Tomato Salsa
4 medium heirloom tomatoes
1 small onion
3 cloves garlic
1 jalapeno pepper
juice of 1 small lime
1 teaspoon cumin
salt & pepper
1. Roughly chop tomatoes and onion and throw in a mixing bowl.
2. Mince garlic; remove seeds from jalapeno pepper and mince. Add to the tomatoes and onion.
3. Chop a handful of fresh cilantro and add it to the salsa.
4. Add the lime juice and cumin to salsa, then season to taste with salt and pepper.
3 cloves garlic, finely chopped
1 tablespoon grill seasoning blend
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
2 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar, 2 splashes
1/3 cup extra-virgin olive oil
2 pounds flank steak
Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
Heat a grill pan or outdoor grill to high heat.
Grill flank steak 6 to 7 minutes on each side.
1 narrow Italian or French loaf of bread
1 head garlic, cut in 1/2 crosswise
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.
Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.
Create all recipes, then slice the steak against the grain and assemble on bruschettas and top with the salsa. Delicious.