Breakfast Steak with Salsa Fresca


Salsa Fresca:
3 TB sweet onion, finely diced
1 lb Roma tomatoes, diced
1 jalapeno pepper, seeded and finely diced
2 TB cilantro, finely chopped
3/4 tsp sugar
3/4 tsp salt
1 TB fresh lime juice

Lemon Garlic Butter:
3 TB butter, softened
1 1/2 TB Worcestershire sauce
1/2 TB freshly squeezed lemon juice
2 cloves garlic, minced

4 boneless strip steaks or ribeyes, about 7 ounces each, 1/2"-3/4" thick
salt and pepper


For the lemon garlic butter, combine the ingredients in a cup or bowl and mash to incorporate. Add to skillet and heat until hot. Salt and pepper both sides of steaks then add to skillet and sear about 30 seconds per side, then cook 1 to 2 minute per side over medium heat until done. Remove and let rest.

For the salsa fresca, combine all ingredients in a small bowl. If possible, refrigerate about a half hour so flavors can meld together.

when time to serve, place steaks on plate then top with salsa. Enjoy with eggs and/or hash browns.