London broil with spicy roasted salsa

Serves 4

MEAT

1	tablespoon vegetable oil
1/2	teaspoon chili powder
1/2	teaspoon ground cumin
1	clove garlic, finely chopped
	Salt and pepper, to taste
1	london broil (2 to 2 1/2 pounds)

1. Set the oven at 500 degrees. Position the rack in the uppermost position.

2. In a small bowl combine the oil, chili powder, cumin, garlic, salt, and pepper. Spread the spicy mixture on the meat. Set it on a rimmed baking sheet and let it sit while you prepare the salsa.

SALSA

4	medium tomatoes (about 1 1/2 pounds), cored and quartered
1	medium green bell pepper, cored, seeded, and cut into large pieces
2	jalapeno peppers, halved and seeded
1	medium red onion, coarsley chopped
4	cloves garlic, halved
2	tablespoons vegetable oil
1/4	cup fresh cilantro
2	tablespoons olive oil
	Salt and black pepper, to taste

1. In a large bowl, combine the tomatoes, bell and jalapeno pepper s , onion, garlic, and vegetable oil. Arrange in single layer on a rimmed baking sheet. Roast them for 15 minutes, or until they soften.

2. Turn on the broiler. Broil the vegetables for 3 to 5 minutes, or until edges begin to blacken. Set aside to cool slightly.

3. Broil the meat for 3 to 4 minutes on a side for medium rare. Let the meat rest in a warm place for 5 minutes before slicing.

4. In a food processor, combine the roasted vegetables, cilantro, olive oil, salt, and black pepper. Pulse 4 to 6 times, or until the mixture is coarsely chopped.

5. Slice the meat thinly and top with salsa. Keri Fisher