Highland Rib Steak with Tomato-Caper Salsa
Type of Recipe: Entrée
Cut of Meat: Rib Steak
This salsa is a colorful variation to the rib steaks. The salsa is also delicious on a crostini topped with fresh goat cheese.
2 ¼ teaspoons coarse kosher salt,divided
1 garlic clove, chopped
¾ pound vine-ripened tomatoes (red, yellow, orange) cut into 1/3-inch cubes
6 tablespoons coarsely chopped Kalamata olives
6 tablespoons chopped fresh cilantro
4 tablespoons extra-virgin olive oil, divided
3 tablespoons drained capers
1½ tablespoons fresh lime juice
2¼ teaspoons finely chopped pickled jalapeño chiles
¾ teaspoon dried oregano, crumbled
3 1½ inch-thick Highland rib steaks (each about 1 pound)
2 ¼ teaspoons ground cumin
¼ teaspoons freshly ground black pepper
Place ¼ teaspoon coarse salt and garlic on work surface. Using the flat side of the knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss salsa to blend well. Season salsa to taste with salt and pepper.
DO AHEAD Can be prepared 1 hour ahead. Let stand at room temperature.
Combine cumin, ¾ teaspoon pepper, and 2 teaspoons coarse salt and sprinkle on both side of the steaks. 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, cover with foil and let rest 10 minutes.
Thinly slice steaks crosswise. Overlap slices on plates. Serve with salsa.
Recipe adapted from Bon Appétit