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Tomato-Herb Summer Salsa for BeefThis isn’t exactly a salsa in the Mexican-dip-for-tortilla chips sense, but more of an uncooked, chunky thick sauce…maybe a dressing?  But, no matter what you call it, it’s a nice change of pace and it’s delicious.  It’s great over a steak, on a burger or even on chicken.  This is just perfect for summer, when tomatoes come rolling in.  This goes together faster than a speeding bullet!  Tomato-Herb Summer Salsa for BeefPut everything in a bowl, Tomato-Herb Summer Salsa for Beefstir and let stand for at least 1 hour.  Stir before serving.  Tomato-Herb Summer Salsa for BeefServe it on the side or spoon it over a grilled steak, or a burger.  Tonight, I had it over a chicken breast and on some roasted potatoes.  At times, I’ve added capers and chopped olives, which is wonderful with fish (and chicken).  See what a flexible little sauce this is?

Tomato-Herb Summer Salsa for Beef

  • Servings: Makes about 2 cups
  • Difficulty: Easy
  • Print

  • 2 cups ripe plum or meaty tomatoes, diced
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon sriracha sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon fine flavored extra virgin olive oil
  • 1/3 cup finely minced shallots or red onion
  • 1 tablespoon fresh tarragon, finely chopped
  • 1 tablespoon minced fresh chives
  • 1 tablespoon finely shredded lemon balm (or lemon basil)
  • 1 teaspoon thyme, finely minced
  • Freshly ground black pepper
  • Kosher salt

Combine all the ingredients in a bowl.  Stir until well-combined.  Let stand at room temperature for 1 hour.  Stir before serving.  Serve over grilled steak, burgers or chicken.

Tomato-Herb Summer Salsa for Beef Recipe©Marcia Lahens 2017.  All rights reserved.

Can you believe how easy and delicious this is?

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