Bistec a la Mexicana

With the food processor running, drop in the serrano chilies slowly to mince them, then the garlic clove.

Add half the quartered tomatoes and the cilantro tops; pulse to a coarse puree.

Scrape into a bowl with the remaining diced tomatoes and season with a little salt.

variation: as a salsa for grilled fish, chicken or chips, add a touch of fresh lime juice (or a dash of vinegar) and the chopped green onion directly.

Trim the fat off the thin steak and cut it into smallish pieces.

Heat a wok well, drizzle in a little oil until it wisps smoke, and stir fry the meat in a couple of batches until nice and brown.

Add the salsa to the same pan, then slide into a serving dish and sprinkle with chopped green onions.