• Steak With Roasted Pepper And Artichoke Relish

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Steak With Roasted Pepper And Artichoke Relish


Gourmet, May 2004


Active time: 25 min Start to finish: 25 min


Makes 4 servings.

1 garlic clove
11/2 tsps balsamic vinegar
1/4 tsp Dijon mustard
3/4 tsp salt
1/2 tsp black pepper
1/4 tsp sugar
3 tbsps olive oil
1 (12-oz) jar roasted red peppers, rinsed, patted dry, and cut crosswise into thin strips
1 (6

Cooking Instructions
Step 1 Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
Step 2 Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.