SEARED RIB EYE STEAK WITH TOMATO-CAPER RELISH
Provided by Ian Knauer
Categories Tomato Father's Day Dinner Steak Summer Capers Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- 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.
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Mary Li
[email protected]This recipe is not worth the effort. The end result is not that impressive.
Mohamed Gooba
[email protected]The ingredients for this recipe are too expensive. I can't justify spending that much money on a single meal.
Shaon Hrx
[email protected]This recipe is way too complicated. I ended up spending more time in the kitchen than I wanted to.
My baca Mbbaca
[email protected]I'm not sure what went wrong, but my steak turned out tough and chewy. I followed the recipe exactly, so I'm not sure what happened.
Haa Charles ebow
[email protected]This recipe is a great starting point, but I think it needs some tweaking. I would add more herbs and spices to the steak and maybe use a different type of relish.
Sujan Bishokarma
[email protected]I found the recipe to be a bit bland. I added some garlic and onion powder to the steak and it was much better.
Gurman Khaira
[email protected]The steak was a bit overcooked for my taste, but the relish was amazing. I'll definitely be making the relish again.
Joseph Ikenye
[email protected]This is one of my favorite steak recipes. It's always a hit with my family and friends. I highly recommend it!
Nankya Natasha
[email protected]I love that this recipe is so versatile. You can use different cuts of steak, different types of relish, and even different sides. It's a great way to customize the dish to your own preferences.
Sagor Munsih
[email protected]This dish is perfect for a special occasion dinner. It's easy to make, but it looks and tastes like you spent hours in the kitchen.
MR ROBIN
[email protected]I used a flank steak instead of a rib-eye and it turned out great. The meat was still tender and flavorful, and the relish was a perfect match.
Kamlesh Mandal
[email protected]I'm not a huge fan of capers, but I decided to give this recipe a try anyway. I'm glad I did! The relish was delicious and I didn't even notice the capers.
Sam Song
[email protected]This recipe is a great way to elevate a simple steak dinner. The relish is easy to make and adds a lot of flavor to the dish. I highly recommend it!
Careta Hibbert
[email protected]I followed the recipe exactly and the results were fantastic. The steak was juicy and flavorful, and the relish was tangy and delicious. My family loved it!
Sandra Joy
[email protected]This dish is a winner! The steak was tender and cooked evenly throughout, and the relish was the perfect finishing touch. I'll definitely be making this again.
Ilaisa Cairo
[email protected]I was skeptical about the tomato caper relish, but it turned out to be the perfect complement to the steak. The sweetness of the tomatoes and the brininess of the capers balanced out the richness of the steak beautifully.
SINO MINOh
[email protected]This seared rib-eye steak with tomato caper relish was an absolute delight! The steak was cooked to perfection, juicy and flavorful, while the relish added a tangy and savory touch. Definitely a keeper recipe!