Karen Albarez
Baton Rouge, LA
Ingredients:
2 pounds strip of sirloin steak
6 tablespoons olive oil 1/2 for marinade, half for after
1 1/2 tablespoons Tony Chacheres Seasoning
2 red bell peppers, cut into 1 1/2 inch chunks
1 red onion, cut into 1 1/2 inch chunks
16 dried apricots, cut up
Relish:
1 tomato, chopped
1/2 cup apricots from marinade (Cut Up)
1/4 cup pitted black olive halves
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh garlic
1/4 cup fresh basil (shredded)
1/8 teaspoon kosher salt
1/8 teaspoon Ground Black Pepper
Directions:
Soak steak in olive oil, red onion, red pepper and apricot overnight.
Remove and rub steak with olive oil, then with Tony Chachere’s. Preheat
a grill or broiler to medium-high. Cook steak 6 minutes per side or
until meat is done. In a medium bowl, combine relish ingredients. Serve
relish on top of steak.
