Pan-Fried Steak with Basil Tomato Salsa

For the marinade, use a blender to combine thyme, marjoram, jalapeno, 3 cloves of garlic, 1 scallion, lemon juice, brown sugar, sea salt, worcestershire sauce, and red wine; blend into a smooth liquid.

Next, place the steaks in a container, cover with the marinade, and use your hands to coat all sides of the steak thoroughly. Add black pepper to taste, cover the bowl tightly with plastic wrap, and place in the refrigerator for at least 2 hours to marinate.

For the seasoned butter, melt 1 tablespoon of butter in a pan, add finely minced shallot, and stir-fry until translucent. Remove pan from the heat, then add the remaining butter, ½ teaspoon of thyme, scallion, minced garlic, lemon zest, salt and black pepper to taste, and stir to mix well. Once butter is completely melted, pour it into a bowl and place in the refrigerator to cool.

When the butter mixture has become solid enough to shape, spoon it onto plastic wrap, wrap plastic around butter, then roll it into a log shape. Refrigerate.

Heat olive oil in a pan over medium heat. Lightly scrape the extra marinade from the surface of the steaks, and place them in the pan. Pan-sear the steaks on each side for 3-5 minutes, until lightly charred.

For the salsa, pour the gravy from the steaks into the pan and continue cooking the grape tomatoes.

Chop the basil and add to the pan, then add red wine, and cook for a bit before setting aside.

Slice the steaks into half-inch slices at an angle, and place on a plate. Cover the steaks with basil tomato salsa, serve and enjoy.