One night I planned to make Chili-Rubbed Steaks & Pan Salsa for dinner, but we ended up doing something else. I needed to cook the steak I had, though, so I made it later that night so that I could take it for lunch the next day.
I don’t recall what kind of steak I used. I don’t think I made any alterations to this recipe. The tomatoes came from my plant outside. They really cooked down in the pan, making the sauce particularly thin – not a chunky salsa by any means. It wasn’t a lot of salsa – I put it in a separate container from my steak so that I could reheat them separately.
The salsa tasted kind of sweet! There were no peppers in this salsa so I didn’t expect it to be hot, but I really didn’t expect the tomatoes to make it so sweet. The chili from the steaks that was left in the pan when you cook the tomatoes also flavored the salsa. The salsa had a nice round flavor from the steak juices in the pan. It seems a little misleading to call this a salsa, because I expect salsa to have a little more bite in general – this is really more of a tomato-based sauce with a little cilantro and lime, which didn’t stand up to reheating. It was good, though, and I think that it’s worth a try.