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Yield: 6 Servings.
I made this for a dinner party on 8/27/11. The sauce is fantastic, though we didn't use a cast-iron pan for the steak.
1 tri-tip steak, about 2 to 2 1/2 pounds, or other 2-inch-thick steak
Related
The Minimalist: Tri-Tip: A Steak Worth the Hunt (January 13, 2010)
Salt and freshly ground black pepper
1 cup cherry tomatoes
2 tablespoons almonds, shelled
3 garlic cloves, peeled and lightly crushed
1 jalapeño pepper, seeded and chopped, optional
1 to 2 tablespoons sherry or red wine vinegar, or to taste
1/3 cup olive oil
1/2 teaspoon pimentón or other chili powder, optional.
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1st Keep
 Patrice_Sartor
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