Tuesday night's dinner....
Grilled Rib-Eye Steaks with Cucumber Relish
from Gourmet (September 1994)
1 1/2 cups diced seeded cucumber
3 TBSP chopped red onion
1/2 tsp finely chopped jalapeno
1/4 cup plain yogurt
1/2 tsp minced garlic
1 tsp lemon juice
2 1-inch thick ribe eye steaks
freshly ground black pepper
Prepare grill. Mix all relish ingredients in bowl with salt to taste. Season steaks with salt and generously with pepper. Grill on an oiled rack about 4 to 5 minutes per side for medium-rare. Let rest 5 minutes. Serve with relish.
Note: I used chuck eye steaks and they came out perfect. I didn't expect to like this as I'm not a big fan of onions and these weren't even being cooked. But the flavors mingled together nicely in the relish, and I quite enjoyed it. This was the first relish I've made and the dish as a whole had a clean, crisp, summer-just-past taste.Posted by Jennifer at October 3, 2003 10:16 AM