It feels like an eternity that I did not post. We are having a great and quite busy summer thus far. Enjoying all sorts of foods. So I am finally back in my kitchen, which felt a bit left out and sad that I was not paying any attention to it.
I just purchased some great steaks from Pete at www.personalgourmetfoods.com , as well as some fresh tomatoes from the grocery store. The relish is wonderful. I would next time put less garlic for me, but that is a personal choice. Use good olive oil, you will enjoy dipping the steak in it.
A simple buttered Spaghetti Rigati with peas was the perfect side dish.
Tonight’s July 12, 2011 dinner:
Rib Eye Steaks with Tomatoes Relish
RIB EYE STEAKS WITH TOMATOES RELISH
¼ cup finely chopped sun dried tomatoes
½ pound chopped tomatoes
1 garlic clove, minced
2 tablespoons minced fresh basil or ½ teaspoon dried
2 tablespoons minced fresh parsley
1 ½ tablespoons olive oil
1 teaspoon balsamic vinegar or red wine vinegar
4 Rib eye steaks
2 tablespoons olive oil.
In a medium bowl, combine the sun dried tomatoes, fresh tomatoes, garlic, basil and parsley, 1 ½ tablespoon olive oil, balsamic vinegar. Cover and let stand 15 minutes at room temperature.
Preheat a skillet under very high heat. Season both sides of the steaks with olive oil, salt and pepper. Cook the steaks to desired doneness, about 4 minutes per sides for medium rare.
Transfer the steaks on a plate and serve the tomatoes relish atop each steak.