Image Credit...Johnny Miller for The New York Times.Food Stylist: Sue Li.Good morning.Lately I've been making a cherry tomato salsa to accompany my Sunday carne asada (above): the tomatoes (halved), a small red onion (sliced), a fistful of cilantro (chopped) and a couple of limes (juiced).I salt the mixture and allow it to sit while I sear the flap meat I buy instead of more expensive skirt or hanger steak.
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