Steak with Roasted-Pepper and Artichoke Relish

1. 1

   Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl.

2. 2

   Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar.

3. 3

   Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified.

4. 4

   Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.

5. 5

   Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

6. 6

   Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare.

7. 7

   Transfer steaks to plates as cooked.

8. 8

   Serve steaks topped with relish.

* Per serving · 4 servings · Values may vary.

No additional tips available.