Sizzling Steaks & Salsa

Fifteen minutes from fridge to plate. Boneless sirloin steaks get pounded thin, seared screaming-hot in a dry nonstick pan, topped with melted cheddar, and served right over a bed of fresh salsa spiked with cumin and green onions.

Pounding the steaks to ¼ inch thick is what makes this work so fast. Thin steaks sear in about a minute per side, developing a hard crust on the outside while staying juicy inside. Use waxed paper on top and the flat bottom of a heavy pan to pound evenly. No meat mallet needed.

The salsa is raw and comes together while the pan heats. Chopped tomatoes, prepared salsa, green onions, and ground cumin tossed together. It goes on the plate first, and the hot steak lands right on top so the heat from the meat warms the salsa just enough to release the tomato juices.

The cheese melts directly on the steak during the second minute of cooking. Lid optional, but it helps the cheddar go gooey faster.

Pro Tips

• Preheat the nonstick pan for a full 2 minutes before adding the steaks. You need that heat for a proper sear
• Don’t move the steaks once they hit the pan. One flip only
• Seed the tomatoes for the salsa so excess juice doesn’t make the plate watery
• DO NOT overcook. At ¼ inch thick, these go from perfect to leather in seconds

Variations

• Use pepper jack cheese instead of cheddar for built-in heat
• Add diced avocado to the salsa for a creamier, richer base
• Swap sirloin for flank steak, pounded and sliced thin against the grain after cooking