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Categories:Viewed: 132 - Published at: 3 years ago
Ingredients
- 1 small red onion
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1 large jalapeno, cut in half
- 14 teaspoon salt
- 1 small garlic clove, minced
- 1 teaspoon red wine vinegar
- 14 cup basil leaves, shredded
- 13 cup peanuts, coarsely chopped
- 1 12 lbs rib eye steaks, at least 1 inch (2.5 cm)
- salt and pepper
Method
- Preheat oven to 400F (200C).
- Slice onion into 1inch (2.5 cm) wedges.
- Place on a baking sheet and toss with 1 tsp (5 mL) oil.
- Roast, stirring occasionally, 10 minutes.
- Meanwhile, if tomatoes are large, slice in half.
- Discard seeds from jalapeno if you don't want the relish to be super hot.
- Add both to roasting pan along with remaining 2 tsp (10 mL) oil and salt.
- Toss.
- Continue to roast just until tomatoes begin to wilt, about 5 to 6 minutes.
- When cool enough to handle, chop onion into pieces about the same size as tomatoes and finely chop jalapeno.
- Place all in a bowl along with garlic and vinegar.
- Just before serving stir in basil and peanuts.
- Taste and add a little more salt if you wish.
- Grease grill and preheat barbecue to mediumhigh heat.
- Remove steak from fridge while barbecue is preheating.
- Season generously with salt and pepper.
- Place on barbecue and grill about 12 minutes, turning once for mediumrare.
- Serve sliced with relish on the side.
