GRILLED STRIP STEAK WITH A SMOKY BBQ TOMATO COMPOTE AND BLACK BEAN AND AVOCADO SALAD

Directions

1. Step 1

   Smoky BBQ Tomato Compote:
   In a medium-sized pot, add olive oil, onion and garlic. Sauté on medium-low heat until the onions and garlic are soft and very fragrant. Add the Angela Mia Fire-Roasted Diced Tomatoes and stir well.

2. Step 2

   Simmer uncovered for about 8 minutes. Remove from heat. Stir in chipotles, molasses, red wine vinegar, and liquid smoke. Season with salt to taste. Set aside until ready to use.

3. Step 3

   Black Bean and Avocado Salad:
   In a large bowl, combine black beans, corn, pickled carrots, shallots, scallions, and diced avocado. Pour in red wine vinegar, lemon juice, and olive oil. Add smoked paprika, salt, and black pepper. Gently mix until combined.

4. Step 4

   To Complete:
   Cook the New York strip steaks to your desired doneness. Warm the Smoky BBQ Tomato Compote and spread across the bottom of a large serving platter.

5. Step 5

   Slice the cooked steaks and arrange the slices over the compote. Spoon the Black Bean and Avocado Salad over the steak. Season with flaky salt. Drizzle with olive oil. Serve with lime wedges on the side.