Beef Steaks With Capsicum Relish Recipes

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TUNA STEAKS WITH MANGO RELISH



Tuna Steaks with Mango Relish image

A superb way to prepare fresh tuna or salmon. The fish steaks are coated with coarse pepper, pan-seared, and served with a simple relish of mango and cilantro. Recipe adaptation is from Rozanne Gold, a favorite cookbook author. Cook time includes 30 minute relish chill time.

Provided by sugarpea

Categories     Tuna

Time 50m

Yield 2 serving(s)

Number Of Ingredients 6

2 ripe mangoes, in 1/4 inch dice
6 tablespoons chopped fresh cilantro, plus whole leaves for garnish
1 pinch salt
2 (6 ounce) fresh tuna steaks
1 teaspoon fresh coarse ground black pepper, divided
salt

Steps:

  • Mix the mango, cilantro and salt; chill for 30 minutes.
  • Press 1/2 tsp pepper into one side of each steak; season with salt; sear, pepper side down, in a nonstick skillet over medium-high heat; sear other side, leaving center of steak pink.
  • Cut each steak on the bias into 1/2" thick pieces; scoop the mango relish into the center of each serving plate; form a circle of overlapping tuna slices around the mango and garnish with cilantro leaves.

Nutrition Facts : Calories 382.9, Fat 8.9, SaturatedFat 2.3, Cholesterol 64.6, Sodium 149.8, Carbohydrate 36, Fiber 4.1, Sugar 30.7, Protein 40.9

SEARED RIB EYE STEAK WITH TOMATO-CAPER RELISH



Seared Rib Eye Steak with Tomato-Caper Relish image

Provided by Ian Knauer

Categories     Tomato     Father's Day     Dinner     Steak     Summer     Capers     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

2 1/4 teaspoons coarse kosher salt, divided
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 chiles
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

Steps:

  • Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt 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 chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
  • Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. 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.

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