STEAK FOR DAD'S DAY

Roasted salsa underscores the smokiness of grilled rib-eye steaks in this summer-ready recipe from Parade chef Jon Ashton.

Grilled Rib-Eye Steaks With Roasted Farmers Market Salsa

Arrange oven rack 6 inches from broiler. Preheat broiler to high.

Place 1 lb tomatoes;1 white onion, peeled and sliced; 1–2

jalapeño chiles, stemmed and halved lengthwise; and 2 large cloves garlic, peeled, on a sheet pan; brush with extra-virgin olive oil. Broil 3–5 minutes per side or until charred (onions may take a little longer). Let stand until cool enough to handle.

In a food processor, combine cooled vegetables, 1 Tbsp extravirgin olive oil, 6–8 roughly chopped cilantro sprigs and juice of 1 lime. Pulse to form a chunky salsa. Transfer salsa to a serving bowl; season to taste with kosher salt, freshly ground black pepper and, if desired, sugar. (Makes about 2 cups.)

Remove 4 (1½-inch-thick) boneless rib-eye steaks from refrigerator 30 minutes before grilling. Season generously with salt and pepper. Cover loosely; let stand at room temperature. Preheat grill to high.

Pat steaks dry; brush with extra-virgin olive oil. Grill 5–7 minutes per side or until desired degree of doneness. Transfer to a plate, tent with foil and let rest 5 minutes. Slice steak across grain. Sprinkle with ƃCM[ UGC UCNV, if desired. Serve with salsa and 1 lime cut into wedges.

Serves 4.