Stekt Entrecôte med Tomat- och Kaprisrelish

Ingredients for Seared Rib Eye Steak with Tomato-Caper Relish

• 2 1/4 teaspoons coarse kosher salt, divided

• 1 garlic clove, chopped

• 350g orange and yellow vine-ripened tomatoes, cut into 1/3-inch cubes

• 6 tablespoons coarsely chopped pimiento-stuffed olives

• 6 tablespoons chopped fresh coriander

• 60ml extra-virgin olive oil, divided

• 45ml drained capers

• 1 1/2 tablespoons fresh lime juice

• 2 1/4 teaspoons finely chopped pickled jalapeño chillies

• 3/4 teaspoons dried oregano, crumbled

• 3 1 1/2-inch-thick rib-eye steaks (each about 450g )

• 2 1/4 teaspoons ground cumin

• 3/4 teaspoons freshly ground black pepper

Place 1/4 teaspoons 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, coriander, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chillies, 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.

Sprinkle steaks on both sides with cumin, 3/4 teaspoons 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.

Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

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