The salsa for this dish was kind of interesting. I had a jar of roasted red peppers and some dried chilies laying around from other recipes I'd decided not to make and so when I saw the recipe on a website I knew I had to make it, if for no other reason than to just use up ingredients taking up valuable space in my pantry. It called for the peppers, chilies, cilantro, garlic, honey, some red wine vinegar, and pine nuts. I hate toasting nuts because I always burn them, and I burned them this time, too. Luckily I salvaged two tablespoons worth of nuts that weren't quite so burned. Avocado and tomato is a pretty classic combination so I just kind of made up the recipe for the salad in my head, adding some cilantro to mimic the flavors in the salsa. The meal turned out pretty well--but the texture of the salsa made it a little hard to eat with the steak; the strips of roasted red pepper kept falling off the pieces of meat I'd cut. Next time maybe I'd pulse it in the food processor a bit to make it more manageable, but then it wouldn't be so pretty. It might have been nice pureed with olive oil to make a dipping sauce. That's probably what I'd do if I made it again.
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