October 5th, 2007

Apricot Riot Rub-Marinade

Karen Albarez
Baton Rouge, LA

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

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

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.

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