The food lab better home cooking through science ( PDFDrive ) 424
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and cook for 1 minute. Flip the steaks, cover, and cook
for another minute. Continue cooking in this manner—
flipping and covering—until the steaks are well-charred
and an instant-read thermometer inserted into the center
registers115°to120°Fformedium-rareor125°to130°F
formedium.Transferthesteakstoalargeplate,tentwith
foil,andallowtorestfor10to15minutes.
5.Meanwhile,transferthecast-ironskillettothehotsideof
the grill and allow it to preheat for 2 minutes. Add the
pepper and onion mix and cook, stirring occasionally,
untilthevegetablesaresoftenedandbeginningtocharin
spots, about 10 minutes. When the vegetables are
cooked, transfer the steaks to a cutting board and pour
anyaccumulatedjuicesfromtheplateintotheskilletwith
thevegetables.Tosstocoat.
6.Transferthevegetablestoawarmservingplatter.Thinly
slicethemeatagainstthegrainandtransfertotheplatter
withthevegetables.Serveimmediatelywithhottortillas,
pico de gallo, guacamole, and other condiments as
desired.
ClassicPicodeGallo
NOTE: Use the ripest tomatoes you can find. In the offseason, this generally means smaller plum, Roma, or
cherrytomatoes.
MAKESABOUT4CUPS
1ẵpoundsripetomatoes,cutintoẳ-toẵ-inchdice(about
3cups,seeNoteabove)
Koshersalt
ẵlargewhiteonion,finelydiced(aboutắcup)
1to2serranoorjalapeủochiles,finelydiced(seedsand
membranesremovedforamildersalsa)
ẵcupfinelychoppedfreshcilantroleaves
1tablespoonlimejuicefrom1lime
1. Season the tomatoes with 1 teaspoon salt and toss to
combine.Transfertoafinemeshstrainerorcolanderset
in a bowl and allow to drain for 20 to 30 minutes.
