Seared Rib Eye Steak with Tomato-Caper Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons drained capers
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons fresh lime juice
- 2 1/4 teaspoons ground cumin
- 4 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, chopped
- Carbohydrate 4 g(1%)
- Cholesterol 119 mg(40%)
- Fat 45 g(69%)
- Fiber 1 g(6%)
- Protein 33 g(66%)
- Saturated Fat 17 g(84%)
- Sodium 611 mg(25%)
- Calories 550
Preparation Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature. Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes. Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.
Preparation Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature. Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes. Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.
