| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | September 1 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Diced seeded cucumber |
| 3 | tb | Finely chopped red onion |
| 1/2 | ts | Finely chopped jalapeño chili; or to taste (wear |
| ; rubber gloves) | ||
| 1/4 | c | Plain yogurt |
| 1/2 | ts | Minced garlic |
| 1 | ts | Fresh lemon juice |
| Two; (1-inch-thick) | ||
| ; rib-eye steaks at | ||
| ; room temperature | ||
| Freshly ground black pepper |
INSTRUCTIONS
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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