2 tablespoons canola oil
4 scallions, chopped
4 strip steaks, about 1/2-inch thick
1/4 cup chopped mint
salt and pepper
2 tablespoons freshly squeezed lime juice
2 pints cherry tomatoes, halved
1/2 teaspoon salt
2 garlic cloves, minced
Pepper to taste
2 tablespoons minced jalapeno (or to taste)
1. In a large frying pan over medium-high, heat the canola oil. Salt and pepper both sides of each steak. Sauté steaks until brown and cooked medium-rare, about 3 minutes on each side, depending on the steaks' thickness.
If the pan isn't large enough to comfortably hold all four steaks, sauté them in batches, holding the cooked steaks in a 250-degree oven until ready to serve.
2. To prepare the salsa, in a large bowl stir together the remaining ingredients. Taste for seasoning, adding salt or pepper if necessary.
3. Top the steaks with the salsa and serve.