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Seared Rib-Eye Steak with Tomato-Caper Relish

Juicy seared rib-eye steaks topped with a bright tomato-caper relish for a simple yet impressive main dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 3 servings

Ingredients

  • 2 1/4 teaspoons coarse kosher salt divided
  • 1 garlic clove chopped
  • 3/4 pound multi-colored cherry tomatoes halved (or quartered if large)
  • 6 tablespoons kalamata olives coarsely chopped
  • 6 tablespoons fresh cilantro chopped
  • 4 tablespoons extra-virgin olive oil divided
  • 3 tablespoons capers drained
  • 1 1/2 tablespoons fresh lime juice
  • 2 1/4 teaspoons pickled jalapeño chiles finely chopped
  • 3/4 teaspoon dried oregano crumbled
  • 3 rib-eye steaks 1 1/2-inch thick, about 1 pound each
  • 2 1/4 teaspoons ground cumin
  • 3/4 teaspoon freshly ground black pepper

Instructions

  • Place 1/4 teaspoon of the coarse kosher salt and the chopped garlic on a work surface; using the flat side of a knife, smash them together to form a paste, then transfer the paste to a medium bowl.
  • Add the halved (or quartered) tomatoes, chopped kalamata olives, chopped cilantro, 3 tablespoons of the olive oil, drained capers, lime juice, chopped pickled jalapeño chiles, and crumbled dried oregano to the bowl; toss gently to combine.
  • Taste the relish and season with salt and freshly ground black pepper as needed; set the relish aside at room temperature while you prepare the steaks.
  • Pat the steaks dry and sprinkle both sides with the ground cumin, the remaining coarse salt (about 2 teaspoons total remaining), and 3/4 teaspoon freshly ground black pepper.
  • Heat the remaining 1 tablespoon olive oil in a heavy large skillet over high heat until very hot, about 2 minutes.
  • Add the steaks and sear until browned and cooked to medium-rare, about 6 to 7 minutes per side depending on thickness.
  • Transfer the steaks to a cutting board and let them rest for 10 minutes.
  • Thinly slice the steaks across the grain, arrange the slices on plates, and serve topped with the tomato-caper relish.

Equipment

  • Chef’s knife
  • Cutting Board
  • Medium Bowl
  • heavy large skillet
  • Tongs
  • cutting board (for resting and slicing)

Notes

  • Relish can be made up to 1 hour ahead and held at room temperature.
  • Smashing the garlic with salt yields a fragrant paste that blends into the relish.
  • Let steaks rest 10 minutes for juicier slices.
  • Adjust jalapeño amount to control heat level.