To garnish her grilled steak, chef Stephanie Izard prepares a summery salsa of sweet cherries and plum, with chopped green tomatoes for tartness and crunch.

INGREDIENTS

3 Tbsp plus 2 teaspoons extra-virgin olive oil, plus more for brushing 1½ Tbsp red wine vinegar 1 Tbsp soy sauce 1 tsp sambal oelek 1 small spring onion or 2 scallions, thinly sliced1 large green tomato, cored and cut into 1/3-inch dice 1 black plum, cut into 1/3-inch dice½ cup fresh sweet cherries, pitted and quartered ¼ cup pitted Niçoise olives, chopped 2 Tbsp finely chopped basil 2 Tbsp finely chopped parsley 2 Tbsp finely chopped cilantro 2 Tbsp finely chopped sorrel (optional)kosher salt pepper 2 lb skirt steak, cut into 5-inch lengths

DIRECTIONS

1.      In a large bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar, soy sauce and sambal oelek.

2.      In a small skillet, heat the remaining 2 teaspoons of olive oil. Add the sliced onion and cook over moderate heat, stirring, until softened, about 3 minutes. Scrape the onion into the vinaigrette and let the mixture cool. Add the green tomato, plum, cherries, olives, basil, parsley, cilantro and sorrel, if using. Toss well and season with salt and pepper.

3.      Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred outside and medium-rare within, about 6 minutes. Transfer the steaks to a carving board and let rest for 5 minutes, then thinly slice across the grain. Serve the steaks with the fruit salsa.