- 2 1/4 teaspoons Jake's Tri-Tip, Steak and Rib Rub
- 1 garlic clove, chopped
- 3/4 pound orange and yellow vine-ripened tomatoes, cut into 1/3-inch cubes
- 6 tablespoons coarsely chopped pimiento-stuffed olives
- 6 tablespoons chopped fresh cilantro
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons drained capers
- 1 1/2 tablespoons fresh lime juice
- 2 1/4 teaspoons finely chopped pickled jalapeño chilies
- 3/4 teaspoon dried oregano, crumbled
- 3 1 1/2-inch-thick rib-eye steaks (each about 1 pound)
- 2 1/4 teaspoons ground cumin
- 3/4 teaspoon freshly ground black pepper
Place 1/4 teaspoon Jake's Tri-Tip, Steak and Rib Rub on work surface. Using flat side of knife blade, smash garlic and dry rub 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 chilies, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. Relish can be prepared 1 hour ahead. Let stand at room temperature.
Sprinkle steaks on both sides with cumin, and 3/4 teaspoon pepper, and 2 teaspoons Jake's Tri-Tip, Steak and Rib Rub. 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.
Making Homemade Tomato Caper Relish
I've talked to many people about capers and it's always been either you like them very much or basically you hate them. But for those who like them this recipe offers a really great use and taste in building flavors for the Rib eye steaks. We find that the pairing of the green capers with orange and yellow tomatoes heightens not only the flavor of the meal but the visual appeal of the overall plate.
Consider using plum tomatoes as an option as these plum tomatoes are richer in flavor with just the right levels of saltiness. When making the relish allow the flavors to meld or mature for at least an hour before using on the meats. It's always a great idea to make the tomato caper relish at least a day ahead then hold for the meal.
In terms of spiciness we've added jalapenos in this recipe. We could easily convert the jalapenos to habaneros. So many people love the spiciness of these peppers and enjoy them on just about everything they touch. I on the other hand focus less on the peppers but enjoy more of the natural flavors of the meat. I find that although I've presented this recipe with the chilies I make it often without the spiciness and enjoy it just fine. I think if you make it first without the chilies then try it with you will see the difference.
The slices of the rib eyes remind me of something I used to eat when I worked in the Orlando, Florida area. There was restaurant that served what they call "thumb bits". They were small sections of sourdough bread that we topped with some steak meat and a caper type relish. This meal could easily fit the bill for the thumb bits. We hope you enjoy it.
This product was added to our catalog on Wednesday 20 September, 2017.