1 medium sweet onion, or red onion
2-3 medium tomatoes, vine ripened
2-3 cloves fresh garlic, minced or pressed
1-2 tsp fresh oregano leaves, chopped
1 tsp Sea Salt, 1/2 tsp black pepper – to taste
pinches of crushed red pepper
4-6 TBS full-flavored Olive Oil
4-6 Beef Loin, rib, or flank steaks

Sliver onion and place in a stainless mixing bowl. Add chopped tomatoes, garlic, oregano, salt and pepper. Using a flat-bottomed glass, mash and muddle the medley together for several minutes to marry flavors. Add olive oil, stir, taste and adjust seasonings. Rest for one hour at room temperature.

Preheat grill to medium high. Brush or mist preheated grill or cast iron grill-pan with oil and immediately add seasoned steak. Grill first side for three minutes and rotate 45 degrees. After three minutes longer, flip steak over, reduce heat to medium and top steaks generously with tomato salsa. Cover and cook somewhere between rare and medium (about 6-8 minutes). Remove and rest for 10 minutes before serving. Serve with more fresh tomato salsa. – Chef Michaelangelo (mick) Rosacci

Chef’s Notes: Make plenty of this smothering sauce and simmer the leftovers down for a quick marinara – serve with pasta as a side dish, or save for tomorrow.