Seared Rib-Eye Steak with Tomato-Caper Relish

Name: Seared Rib-Eye Steak with Tomato-Caper Relish
Prep time: 1 minutes
Total time: 1 minutes
Yield: 6 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 jalapeño 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

By Ian KnauerPhotographer Nigel Cox

June 29, 2010

Recipe notes