Jan's Cowboy Steak With Tomato Relish
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
52
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Coarse Sea Salt2 tbsps
Olive Oil (divided)2 medium
Shallot (finely diced)2 tbsps
Balsamic Vinegar1 cup
Extra-Virgin Olive Oil1
SaltDirections:
1
For the spice mix: Mix the ingredients for the spice mix together
2
For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature
3
Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak
4
Set aside
5
For the tomato relish: Remove stems from tomatoes and cut the larger ones in half
6
In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper
7
Preheat oven to 450 degrees F
8
In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil
9
When smoking hot sear the steak on all sides and place in the preheated oven
10
Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer
11
Remove it from the oven and place steak on a cooling rack
12
Allow the steak to rest on the rack for 10 minutes
13
Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone
14
Spoon the tomato relish over the top of the steak where the bone meets the slices
15
This dish is great with medium to heavy red wine or with a medium to intense beer