Substances
6 Servings
2
1/4 teaspoons coarse kosher salt, divided
1
garlic clove, chopped
3
/4 pound orange and yellow vine-ripened tomatoes, lower into 1/3-inch cubes
6
tablespoons coarsely chopped pimiento-stuffed olives
6
tablespoons chopped recent cilantro
4
tablespoons extra-virgin olive oil, divided
3
tablespoons drained capers
1
1/2 tablespoons recent lime juice
2
1/4 teaspoons finely chopped pickled jalapeño chiles
3
/4 teaspoon dried oregano, crumbled
3
1 1/2-inch-thick rib-eye steaks (every about 1 pound)
2
1/4 teaspoons floor cumin
3
/4 teaspoon freshly floor black pepper
Preparation
Step 1
Place 1/4 teaspoon coarse salt and garlic on work floor. Utilizing flat facet of knife blade, smash garlic and salt collectively till paste kinds. Switch 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 mix effectively. Season relish to style with salt and pepper. DO AHEAD Could be ready 1 hour forward. Let stand at room temperature.
Step 2
Sprinkle steaks on each side with cumin, 3/4 teaspoon pepper, and a pair of teaspoons coarse salt. Warmth remaining 1 tablespoon olive oil in heavy massive skillet over excessive warmth till extremely popular, about 2 minutes. Add steaks. Sear steaks till browned and cooked to medium-rare, 6 to 7 minutes per facet. Switch steaks to reducing board and let relaxation 10 minutes.
Step 3
Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.
