Spice-Rubbed Sirloin with Fresh Banana Pepper Relish

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Some of us just aren’t the canning sort. Any activity that requires forceps and a cauldron of boiling water is something that this clumsy cook should stay away from. Inspired by a bountiful harvest of garden peppers, this fresh relish mimics the flavor of gently pickled peppers in a fraction of the time.

for the relish

• 4 tablespoons olive oil
• 6 large hot banana peppers
• 1 medium yellow onion, chopped
• 1/2 teaspoon whole brown mustard seed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 cup red wine vinegar
• 1/4 cup water
• salt and pepper

for the steaks

• 4 sirloin strip steaks
• 2 tablespoons olive oil
• 1 tsp salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• coarse sea salt, for finishing

Put the mustard seed in a mortar and pestle with 1/2 tsp each of cumin and coriander. Grind the spices together until the seeds have broken down. Set aside.

Slice each banana pepper lengthwise, turn 45 degrees and slice lengthwise on the other side. Now slice the peppers horizontally into 1/4 inch pieces, discarding only the stems.

Heat 3 tablespoons of oil in a stainless steel skillet over medium high heat. Add the chopped onions and peppers, season with a little salt and cook, stirring occasionally, until starting to soften and become translucent. Add the spice mixture and cook for another 2 minutes, then add the vinegar. Cook, stirring, until the liquid has evaporated and the vegetables are dry enough to clump together. Add the water and cook a few more minutes until just glistening. Taste the relish, season with salt and pepper, and drizzle with a touch of olive oil. Remove the condiment to a bowl while you prepare the steaks.

Prepare a grill for direct cooking over high heat. For the steaks, whisk together 2 tablespoons olive oil, 1/2 tsp cumin, 1 teaspoon salt, and 1/2 tsp pepper. Smear this mixture all over the steaks, then grill steaks over the hottest part of the grill for 3 to 4 minutes on each side for medium-rare. Place the steaks on serving dishes and sprinkle with coarse flakes of seasoning salt. Top each steak with relish and serve.

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Tagged as: chilis, hot, steak, summer