- 2 teaspoons salt, divided
- 1 garlic clove, minced
- 1 tomato, cut into 1/3-inch cubes
- 3 tablespoons coarsely chopped, pimiento-stuffed olives
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon drained capers
- 1 fresh lime, juiced
- 1/4 teaspoon dried oregano
- 2 rib-eye steaks (each about 1 pound)
- 2 teaspoons ground cumin
- 3/4 teaspoon freshly ground black pepper
Place 1/4 teaspoon coarse salt and garlic on a cutting board. Using the flat side of knife blade, smash garlic and salt together until paste forms (this might sound weird, but it works). Transfer the garlic paste to a medium bowl. Add the tomatoes, olives, cilantro, 2 tablespoons olive oil, capers, lime juice and dried oregano and toss to blend well. Season to taste with salt and pepper. Let stand at room temperature while you prep and cook the steaks. This can be done up to an hour in advance.
Sprinkle steaks on both sides with cumin, pepper and salt. Heat the remaining 1 tablespoon olive oil in a heavy, large, non-stick skillet over high heat until very hot, about 2 minutes. Or if you're lucky enough to have a grill, but all means, grill away. Either way, add the steaks to the heated source of your choice. Sear/grill the steaks until browned and cooked to medium-rare, about 6 to 7 minutes per side. Transfer the steaks to cutting board and let rest 5 minutes or so.
Thinly slice steaks crosswise. Overlap slices on plates and place the relish on top. Feel free to be generous with the relish portion sizes - as I said about, it's freaking delicious.
Bon chappétit!
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