Seared Rib Eye Steak with Tomato-Caper Relish

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 3 tablespoons capers drained
• 2.3 teaspoons coarse kosher salt divided
• 6 tablespoons cilantro leaves fresh chopped
• 1  garlic clove chopped
• 2.3 teaspoons ground cumin 
• 2.3 teaspoons pickled jalapeño chiles finely chopped
• 1.5 tablespoons juice of lime fresh
• 4 tablespoons olive oil extra-virgin divided
• 0.8 teaspoon oregano dried crumbled
• 6 tablespoons pimiento-stuffed olives coarsely chopped
• 4.5 inch thick rib-eye steaks (each 1 pound)
• 0.8 pound orange and vine-ripened tomatoes yellow cut into 1/3-inch cubes

Equipment

• bowl
• frying pan
• knife
• cutting board

Directions

1. 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.
2. Transfer garlic paste to medium bowl.
3. 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.
4. Let stand at room temperature.
5. Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt.
6. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes.
7. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side.
8. Transfer steaks to cutting board and let rest 10 minutes.
9. Thinly slice steaks crosswise. Overlap slices on plates.
10. Serve with relish.