Grilled rib-eye steaks with cucumber relish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Diced seeded cucumber |
| 3 | tablespoons | Finely chopped red onion |
| ½ | teaspoon | Finely chopped jalapeño chili; or to taste (wear |
| ; rubber gloves) | ||
| ¼ | cup | Plain yogurt |
| ½ | teaspoon | Minced garlic |
| 1 | teaspoon | Fresh lemon juice |
| Two; (1-inch-thick) | ||
| ; rib-eye steaks at | ||
| ; room temperature | ||
| Freshly ground black pepper | ||
Directions
FOR RELISH
Prepare grill.
Make relish:
In a bowl combine all ingredients with salt to taste.
Season steaks with salt and generously with pepper. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in the same manner.)
Serve steaks with relish.
Serves 2.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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