This was another recipe I made for our appetizer night last week. When I was working up my app menu, I wanted to make sure I had a little bit from each food group. I had brie puffs (dairy and grain), italian stuffed mushrooms (veggie), crab cakes with the chipotle lime aioli (seafood), and I needed a meat. I had some flank steak in the freezer so I got that out to thaw. It was the perfect addition for our meal.
This is a great appetizer too. One I will be making for sure when I have a party!
If you want absolutely no heat in this salsa, leave out the jalapeno. If you want some, feel free to add as much or as little as you desire.
In a saucepan, add a little olive oil and saute the onion, garlic, and jalapeno for a minute taking care not to burn the garlic.
Add that and the half can of diced tomatoes to the saucepan. Season with salt and pepper.
Cook over medium high heat for about 4 minutes, stirring often, then reduce to low and let stew for 10 minutes.
Now the night before our appetizer night, I put the flank steak in a ziploc with crushed cloves of garlic (2) a drizzle of olive oil, and some salt and pepper. The longer this can sit in the fridge, the better the flavor will be because the garlic will absorb into the flesh.
Thinly slice the steak. Remember, this is an appetizer. You don't want to have big honkin pieces of meat on the skewer because it will make it more difficult to eat.
Make sure you cut on the cross-grain.
I'm using my grill pan but you can use your bbq grill. In fact, the bbq grill will give it some awesome smoky flavor. If you use the bbq grill, please make sure you soak the skewers well. You don't want them to burn to a crisp.
Grill for 3 minutes on each side. Pull from the grill and place on a platter. Put the salsa in a bowl with a spoon so people can scoop some out on their plates.