Dad used to make this when we were kids, and it’s been a family favorite ever since! The keys to success are simple – a great steak, great produce, and a full-flavored Extra Virgin Olive Oil.

1 medium sweet onion, or red onion
3 medium tomatoes, vine ripened
3 cloves fresh garlic, minced or pressed
2 tsp fresh oregano leaves, chopped
scant 1 tsp Sea Salt, 1/2 tsp black pepper – to taste
pinches of crushed red pepper
4-6 TBS full-flavored Olive Oil
4 Rib Eye, NY Strip or Filet mignon steaks, OR 2 Tbone or flank steaks
Tony's Tuscan Grill Rub - or your favorite blend, to taste

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 (375-400 degrees). Brush steaks with olive oil and sprinkle to taste with Tony's Tuscan Grill Rub, or your favorite seasoning combination.

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 rare (115-125 degrees, about 6-8 minutes longer, depends on steaks and conditions). Remove and rest for 5-10 minutes before serving with more fresh tomato salsa.
– Chef Michaelangelo (mick) Rosacci