Grilled Tri-Tip Steak with Chimol Salsa

Ingredients

• 2 pieces Tri-Tip or other steak, most visible fat trimmed
• Olive oil for rubbing on steak
• Steak rub of your choice
• 5 medium radishes
• 2 medium tomatoes
• 1/4 cup finely chopped cilantro leaves
• 1/4 cup finely chopped red onion
• 2 T fresh lemon juice
• Pinch sea salt, to taste

Directions

1. Heat a gas or charcoal grill to high; at that level, you should only be able to keep your hand near the heat for 2-3 seconds. Cut away most of the obvious fat from the steak, coat it with olive oil, season it with steak rub, and leave it out to lose its chill while you prepare the salsa.
2. Cut the radishes and tomatoes into small chunks, about 1/4 – 1/2 inch across. Stir them together with the chopped cilantro, red onion, lemon juice, and salt.
3. Leave the salsa at room temperature while the steak cooks.
4. Once the steak is no longer cold and the grill is hot, set the steak on the grates. For good-looking grill marks, angle the steak across the grates, cook for about 3 minutes, then turn it 45 degrees without flipping and continue grilling for a few more minutes.
5. Flip the steak and keep cooking until it reaches the doneness you prefer. For medium rare, the steak here took about 8 minutes, but the exact timing can change with grill heat, steak thickness, the temperature of the meat, and even the outdoor air temperature, so an inexpensive instant-read thermometer is the easiest way to be accurate. Aim for 145 F if you want medium rare, 160 F for medium, or 175 F for well done.
6. After grilling, let the steak rest briefly, then serve it hot with the Chimol Salsa spooned on top.