Smoky tomato and relish steaks

smoky tomato relish steaks

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These smoky tomato relish steaks are loaded with smoky flavours from the rub and relish.

  • 1 hr
  • 4
  • Easy

INGREDIENTS

FOR THE STEAK RUB

  • 60ml coarse salt
  • 30ml ground black pepper
  • 30ml smoked paprika
  • 10ml garlic powder
  • 5ml crushed chilli flakes
  • 5ml lemon pepper
  • 4 x 200-300g beef sirloin, rib-eye or rump steaks

FOR THE SMOKY TOMATO RELISH

  • avocado or sunflower oil, for frying
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 red chilli, finely chopped (optional)
  • 1 rosemary sprig
  • 30ml smoked paprika
  • 400g tin cherry tomatoes
  • 125ml brown sugar
  • 80ml Worcestershire sauce
  • 15ml red wine vinegar

METHOD

  1. For the rub, combine all the ingredients and rub all over the steaks. Allow to rest for at least 10 minutes.
  2. For the relish, heat a splash of oil on high and sauté the onion, garlic, chilli and rosemary. Stir in the paprika and cook for 1 minute.
  3. Add the tomatoes, sugar, Worcestershire sauce and vinegar and bring to a boil. Reduce heat to low and cook, stirring occasionally, for about 20 minutes or until thickened. Discard the rosemary and keep warm.
  4. Heat a griddle pan or barbecue on high. Drizzle the steaks with oil. Cook for about 5 minutes on each side for medium-rare or until cooked to your liking. Set aside to rest for 5 minutes. Serve with the relish.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Tip

For a more intense flavour, apply the rub the day before, cover, and refrigerate. Bring to room temperature before cooking.

Magazine issue date: April, 2017


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