steak w/ tomato-caper relish

Sometimes I post old favorites that I know are delicious. Sometimes I find recipes that I haven't tried before, but know I'll love. And sometimes I find wild cards. The ones that don't work out tend to go down in burning flames, never to be mentioned on here. But every once in awhile, something strange catches my eye, I try it and it turns out to be amazing. Tonight was one of those times. I love a good steak, but I have to say this relish that goes on top was so, so good that I ate half of it just while it was marinading. Seriously. Here's what you'll need:

• 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!

grilled garlic tomatoes

Here's another little grilled ditty we made while I was back home over the fourth. The recipe said to put these on top of hamburgers, but I don't see how that's really possible. We had them as a side dish to steak, and they were delicious. However, should you make them and feel like you're up to eating it on a burger, please feel free to send along a photo - I'd love to see it. Check out the recipe and you'll see what I mean. Here's what you'll need:

• 1/4 cup mayonnaise
• 3 tablespoons grated parmesan
• 2 tablespoons Italian breadcrumbs
• 1 large clove garlic, minced
• 1 teaspoon lemon juice
• 2 large tomatoes, cut in half crosswise.

Preheat your grill to high. Combine the mayo, cheese, breadcrumbs, garlic and lemon juice in a bowl. Spread the mixture evenly over the cut side of each tomato. Place a sheet of tinfoil on the grill and arrange the tomatoes on top. Cover the grill and cook for 12-15 minutes, or until the tops of the tomatoes are browned. 

That's totally it. Super simple, super delicious summer side dish. 

Bon chappétit!

grilled peaches

So I'm finally back in action after a much-needed trip back home. Five days of nothing but wading around a glorious pool and grilling various meats, fruits and vegetables was more than I could have asked for. Up first from my travels over the 4th is...grilled peaches! I'd honestly never thought of grilling fruit before, but lately it seems like everyone's doing it - grilling watermelon (Jes - how'd that turn out?), pineapples, etc. I decided to try this recipe, and it went over pretty well (and more importantly, was super easy). Here's what you'll need:

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 4 unpeeled peaches, halved, pitted
• 1/3 cup white chocolate

Mix the melted butter, brown sugar and cinnamon in a bowl. Then toss your peaches around to get them good and covered. Grill on medium, cut side down for about 5 minutes, then turn them over, add the white chocolate into the cavity left from the pit and drizzle with remaining sauce. I left these on for probably another 10 minutes. You don't want to burn them, but you want to leave them on long enough to melt the chocolate and really get that grilled flavor in there. They came out great - the family really seemed to enjoy.

Bon chappétit!

PS. It's good to be back :)

asian salmon (updated)

Here's another one that's so easy it's insane. I got this one from my mom. It's a simply amazing way to make salmon. I've made it for a few people now, and everyone always raves (and it's a definite go-to for Dan and I when we're looking for a classic Sunday dish). Here's what you'll need:

• 4 skinless salmon fillets
• 1 tablespoon olive oil
• 1 garlic clove, pressed or minced
• 1 tablespoon grated fresh ginger root
• 1 teaspoon soy sauce
• 1 teaspoon maple syrup*
• 2 green onions, chopped

Place the salmon in a pie plate or shallow dish. Combine remaining ingredients and mix well.

Note: If you haven't figured it out by now, all measurements are usually approximate. The ones above are what my mom passed down; however, I tend to go overboard and almost double everything. No harm, no foul.

Pour marinade over salmon; let stand at least 15-20 min. Heat a ridged grill pan over medium heat until hot. If you don't have a grill pan, a regular sauté pan (or better yet, and actual grill) will totally suffice. Add the salmon, discarding marinade; cook 3-4 minutes per side or until salmon is opaque and firm to the touch.

A trick my old roommate taught me was to always by the salmon with the skin on. Cook the first few minutes with the skin up. This way, when you flip it over, if you burn the fish at all it's totally OK, because you just burn the skin and not the meat. It never fails, trust me.

*So a couple people have now asked if I use regular maple syrup (ala Aunt Jemima) or more expensive versions.  I don't believe I've ever used a low-end syrup.  Last time I used syrup that a previous co-worker had brought back as a gift from Vermont (hey Linds!) and I found that to be the best yet.