Ingredients
Units
Scale
- Loaf of Italian bread, sliced thin
- 2 lbs. Skirt Steak
For the Relish:
- 3 large red bell peppers,sliced thin
- 5 - 6 cloves of garlic, chopped fine
- 1 large sweet onion,sliced thin
- 1 cup dried apricots, chopped fine
- 1 cup of fresh cilantro, chopped
- 5 - 6 fresh basil leaves,ripped
- Juice of 1 fresh lemon
- Drizzle of honey
- 3 tbs. olive oil, plus more for drizzling
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1 tsp. dried oregano
Instructions
For the Relish:
- Heat a large cast iron frying pan with the olive oil with a medium heat.
- Add the chopped garlic and onions. Sauté until the garlic is fragrant and the onions are softened.
- Add the peppers and sauté with an extra drizzle of olive oil, until the peppers soften.
- Add the seasonings, chopped apricots, lemon juice and the chopped cilantro and toss.
- Continue to sauté on a low heat for another 10 – 15 minutes.
- When the heat is turned off add the chopped basil, a drizzle of honey and toss. Set aside.
For the Appetizer:
- In a cast iron pan, cook the steak. I like mine medium rare and this is achieved by gently pressing the steak and the less firm the steak the rarer the steak is. The more firm the steak, the more well done the steak is. NOTE: Don’t keep slicing into the steak since you release all the juices and cause the steak to be dry!
- When the steak is done, let it rest and then slice thin.
- Place the relish on the sliced bread followed by the thinly sliced steak.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
