First season your steaks, and grill them, turning once for each side. The interest in this is the accompanying sauce.
SAUCE:
DO NOT OVER COOK1 cup finely chopped, fresh tomatoes 14 oz. can of diced tomatoes, with juices 2 tablespoons minced green onions 2 tablespoons minced fresh cilantro (may add more or less, to taste, I use 4-6 Tb.) ½ Haas avocado, diced (optional) 1 tablespoon fresh lime juice 1 tablespoon granular Splenda™ ¼ teaspoon salt 2 teaspoons black pepper 1 teaspoon ground cumin ½ teaspoon celery salt ½ teaspoon chili powder 1 ounce chopped black olives (optional) 1 roasted minced hot jalapeno or habanera pepper OR 1 tablespoon hot pepper sauce
SERVING
ACCOMPANY WITH: White or something on the light fruity side because of the sauce
- Serve garnished with Garlic Chips on top of Arroz Graneado.