Tomato Relish Rib Eye Steak - Giangi's Kitchen

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Tomato Relish Rib Eye Steak

Published on July 12, 2011 | Beef, Veal and Lamb

Tomato relish rib eye steak. 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.

Enjoy!!

Tonight’s July 12, 2011 dinner:

Rib Eye Steaks with Tomatoes Relish

Rib-Eye-Steaks-with-Tomatoes-Relish-copy-8x6.JPG

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.

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