Love and Olive Oil

Seared Rib-Eye Steak with Tomato-Caper Relish

As you are reading this Taylor and I are off gallivanting in the Italian countryside, eating our way through the country. So please forgive me if I don’t respond to your comments/emails right away, since we are indeed computer-less (and smartphone-less, email-less, and twitter-less – oh the horror!) But we’ll be back soon with a full report of our trip! In the meantime, enjoy!

Seared Rib-Eye Steak with Tomato-Caper Relish

I think it’s about time I did another garden update. Obviously by my lack of posting about it you may have inferred that it was not as successful as I had hoped. While it started out strong, our poor green zebra tomato couldn’t get over its bout with blossom end rot; I think we got one underdeveloped, overly acidic tomato out of it. The cherry tomato plant, on the other hand, did produce a few small handfuls of what just might be the tiniest tomatoes I’ve ever seen. You can see in the dish just how small they are compared to the normal size yellow tomatoes, and these aren’t even the smallest of them (they seemed to get smaller and smaller as the season went on… I mean seriously, if the tomato is only as big as a pea, what good is it, really?) Useful? Not really. But it’s proof that I actually grew something.

And what exactly do you do with half a dozen tiny tomatoes? Well, usually you have to supplement them with some more cherry tomatoes to make anything remotely interesting. Like this dish, which highlights the tart sweetness of the cherry tomatoes beautifully. We’ve done something similar before with fish, the tomato and olive make for a bright and acidic contrast to the tender meat. But frankly, I think I’d like ripe tomatoes and olives on top of just about anything, and indeed, this relish could be used on just about anything, from fish to fowl, beef to bruschetta.

You know what makes a perfect side dish for a summertime steak? Green beans. Three of them. That is, if you’re like me, and didn’t realize that one green bean plant wouldn’t exactly produce the quantity of beans needed for an actual side dish. I got maybe a dozen beans out of it, three at a time. But those three beans were quite delicious, and might give the pint-sized tomatoes a run for their money. Unless of course our single Hungarian hot pepper (which decided to finally make a baby pepper last week after continuously dropping flowers all summer long) puts them all to shame, but that’s a lot to ask of one pepper. Obviously, I have a lot to learn about gardening. Next year?

Seared Rib-Eye Steak with Tomato-Caper Relish

Makes 6 servings. Recipe from Bon Appetit.

Did you make this recipe?


2 1/4 teaspoons coarse kosher salt, divided
1 garlic clove, chopped
3/4 pound multi-colored cherry tomatoes, halved (or quartered if large)
6 tablespoons coarsely chopped kalamata olives
6 tablespoons chopped fresh cilantro
4 tablespoons extra-virgin olive oil, divided
3 tablespoons drained capers
1 1/2 tablespoons fresh lime juice
2 1/4 teaspoons finely chopped pickled jalapeño chiles
3/4 teaspoon dried oregano, crumbled
3 1 1/2-inch-thick rib-eye steaks (each about 1 pound)
2 1/4 teaspoons ground cumin
3/4 teaspoon freshly ground black pepper


Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD Can be prepared 1 hour ahead. Let stand at room temperature.

Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.

Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.

All images and text © / Love & Olive Oil

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. that’s a lovely way to relish the last of summer’s tomatoes. i love the combination of beef and tomatoes. this looks delicious!

  2. Beautiful food photography (as always)!

  3. Love the tomato photo!!!! When do you want to get together with Beth et al from the food blog world? Sounds like that would be fun!

  4. The picture of the tomatoes is adorable!

  5. Looks truely delicious! I think we have to invest in a good skillet/griddle pan as i have come to believe this is the true secret of producing the perfect steak. I have tried and tried using a Foreman grill but it just doesn’t seem to do it for me.

    We have the luxury of a greenhouse in our garden so next year, I will also be taking on growing some tomatoes. Some friends of ours grew some on the balcony of their apartment and ended up with more than they could get through!!

    Wishing you better luck on next years crop. Will be checking back to see if you have any further success on that front ;)

  6. Fabulous clean sounding flavours and rib-eye is my ultimate steak!
    :-) Mandy

  7. Gorgeous, the steak looks so juicy!!! … love the little tomatoes!

  8. mmm… looks very amazing! Add a baked potato and bed for mercy! What kind of wine do you suggest?

  9. I am far from an expert gardener myself, but I might have an idea about your pepper plant. Mine was doing the same thing (and so were my tomatoes) until someone suggested manually pollinating them. Once I started going through and touching each flower occasionally, they started producing fruit! It’s a little pervy, but it gets the job done. :)

  10. Oh my, that looks so tasty! And those mini heirloom-like tomatoes make such a gorgeous garnish. Almost too beautiful to eat :)

  11. This looks absolutely delicious! I can’t wait to make it and to hear all about your trip!

Did you make this recipe? Leave a Review »