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    You are in: Home / Recipes / Seared Rib-Eye Steak With Tomato-Caper Relish Recipe
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    Seared Rib-Eye Steak With Tomato-Caper Relish

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    1 hrs

    10 mins

    Queen Dana's Note:

    Recipe by Ian Knauer. August 2010 Bon Appetit.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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 jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD Can be prepared 1 hour ahead. Let stand at room temperature.
    2. 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. 3
      Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

    Ratings & Reviews:

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    Nutritional Facts for Seared Rib-Eye Steak With Tomato-Caper Relish

    Serving Size: 1 (79 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 96.8
     
    Calories from Fat 84
    86%
    Total Fat 9.3 g
    14%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 786.5 mg
    32%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.6 g
    6%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    pimento stuffed olives

    rib eye steaks

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