Seared Rib Eye Steak With Tomato-Caper Relish

Name: Seared Rib Eye Steak With Tomato-Caper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 teaspoons coarse kosher salt, divided; 1 garlic clove, chopped; 3/4 pound orange and yellow vine-ripened tomatoes, cut into 1/3-inch cubes; 6 tablespoons coarsely chopped pimiento-stuffed olives; 6 tablespoons chopped fresh cilantro; 4 tablespoons extra-virgin olive oil, divided; 3 tablespoons drained capers; 1 1/2 tablespoons fresh lime juice; 2 1/4 teaspoons finely chopped pickled jalapeno chiles; 3/4 teaspoon dried oregano, crumbled; 3 1 1/2-inch-thick rib-eye steaks (each about 1 pound); 2 1/4 teaspoons ground cumin; 3/4 teaspoon freshly ground black pepper

Servings: persons

2 1/4 teaspoons coarse kosher salt, divided
1 garlic clove, chopped
3/4 pound orange and yellow vine-ripened tomatoes, cut into 1/3-inch cubes
6 tablespoons coarsely chopped pimiento-stuffed olives
6 tablespoons chopped fresh cilantro
4 tablespoons extra-virgin olive oil, divided
3 tablespoons drained capers
1 1/2 tablespoons fresh lime juice
2 1/4 teaspoons finely chopped pickled jalapeno chiles
3/4 teaspoon dried oregano, crumbled
3 1 1/2-inch-thick rib-eye steaks (each about 1 pound)
2 1/4 teaspoons ground cumin
3/4 teaspoon freshly ground black pepper

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 jalapeno chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD:
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.
3
Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/4 teaspoons coarse kosher salt, divided, 1 garlic clove, chopped, 3/4 pound orange and yellow vine-ripened tomatoes, cut into 1/3-inch cubes, 6 tablespoons coarsely chopped pimiento-stuffed olives, and more.

Yes, Seared Rib Eye Steak With Tomato-Caper Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Rib Eye Steak With Tomato-Caper Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions