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Ingredients

• For the rub
• 2 teaspoons pure chile powder
• 1 teaspoon kosher salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 2 striped bass steaks, cut 1 inch thick
• Extra virgin olive oil
• For the salsa
• 4 medium plum tomatoes, 3-4 ounces each, cored and quartered
• 1/2 cup finely chopped red onion
• 1/4 cup lightly packed fresh cilantro
• 1-2 jalapeos, stemmed, quartered, and seeded
• 2 medium garlic cloves, crushed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon pure chile powder
• 1/4 teaspoon ground cumin
• Kosher salt
• Freshly ground black pepper

Description

Serious Eats