Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
Summertime is all about grilling, and to me, that means steak. The thicker the cut, the better. The only thing that makes this juicy and tender steak even better is the sweet and boozy salsa on top. Because the only thing better than a big steak is boozy fruit-and-veggie salsa.
This steak is so good, it'll literally melt in your mouth. Plus the kick of the boozy salsa adds just the right amount of zest to give this steak the greatest summer oomph. Pair this juicy meat with your favorite rosé or tart white wine for the perfect hot-weather meal.
Preheat your broiler to high. Grease a grill pan with the olive oil.
Liberally sprinkle the steaks with salt and pepper on both sides. Place them on the grill pan, and broil for about 5 to 6 minutes on each side for a medium-rare steak. Remove from the oven, and let rest for about 10 minutes before you cut into them.
Meanwhile, prepare the salsa by mixing the pineapple, cherry tomatoes, peppers, red onion, blueberries, lime juice, white rum, cilantro, salt and pepper. Chill for about 15 minutes. Add additional salt and pepper, to taste.
Once the steaks are ready, slice them into thick slices, and top them with salsa.