This is a take on a recipe from the Martha Stewart magazine. It used olives and oranges in its salsa but since I didn't have a copy of the recipe any more I used it as inspiration for a salsa of my own. I usually double the recipe for the salsa because I land up eating quite a lot of it by itself. —Flotch
For the steaks:
steaks (about1/4 inch thick)
salt to taste
olive oil for frying or grilling
For the salsa:
navel oranges, segmented and chopped
garlic clove, chopped finely
green onion, both white and green parts chopped finely
fresh coriander leaves, chopped finely
of red chilli flakes
salt and pepper to taste
In This Recipe
Mix all the salsa ingredients together. Season to taste with some salt and pepper. Cover and reserve at room temperature.
Dab the steaks with a paper towel to get rid of excess moisture. Season with some salt. Blend the paprika, coriander and pepper together and rub over the steaks.
Heat a pan with some olive oil. Sear the steaks until they caramelise for about two minutes on each side so they remain pink in the centre. You can also grill it on the barbecue.
Take the steaks off the heat.Tent loosely with foil and allow to sit for five minutes so that the juices redistribute.
Slice the steaks as thin as possible against the grain and place on a platter. Spoon over the orange salsa and pour over the excess juices. Serve immediately.