| 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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