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