Steak with tomato relish

Makes 2 servings

Vicky

ingredients

Spice mix

2 tbsp coarse sea salt
1 teasp coarsely ground coriander seed
1 teasp coarsely ground coffee beans
1 teasp coarsely ground black peppercorns

Steak

1 bone-in rib-eye steak (approximately 36 ounces), frenched
2 tbsp olive oil, divided

Tomato relish

2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
1 jalapeno, seeded and finely diced
2 medium shallots, finely diced
2 tbsp balsamic vinegar
1/2 cup extra-virgin olive oil
1 tbsp chopped fresh parsley leaves
1 tbsp chopped fresh cilantro leaves
Salt and freshly ground black pepper

directions

1
Mix the ingredients for the spice mix together.
2
Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature.
3
Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak.
4
Set aside.

For the tomato relish

1
Remove stems from tomatoes and cut the larger ones in half.
2
In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.

1
Preheat oven to 450 degrees F.
2
In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil.
3
When smoking hot sear the steak on all sides and place in the preheated oven.
4
Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer.
5
Remove it from the oven and place steak on a cooling rack.
6
Allow the steak to rest on the rack for 10 minutes.
7
Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone.
8
Spoon the tomato relish over the top of the steak where the bone meets the slices.

notes

Can be done as much as 6 hours prior to dining. Leave the steak and tomato relish in refrigerator until ready to cook. This dish is great with medium to heavy red wine or with a medium to intense beer.

Source: Vicky