Seared Rib Eye Steak with Tomato-Caper Relish

Ingredients

• •2¼ teaspoons coarse kosher salt
• •1 clove garlic
• •¾ pound vine-ripened tomatoes
• •6 tablespoons pimiento-stuffed olives
• •6 tablespoons fresh cilantro
• •4 tablespoons extra-virgin olive oil
• •3 tablespoons capers
• •1½ tablespoons fresh lime juice
• •2¼ teaspoons pickled jalapeño chiles
• •¾ teaspoon dried oregano
• •3 steaks rib-eye steaks
• •2¼ teaspoons ground cumin
• •¾ teaspoon black pepper

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   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.

   25 min

3. 3.

   Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

   5 min