Active Time
Total Time
45 MIN
Serves : 4

To give these strip steaks a quick shot of deep umami flavor, Food & Wine's Justin Chapple marinates them in a salty-spicy mix of anchovies and hot red chile before grilling. Slideshow: More Steak Recipes

How to Make It

Step 1    

In a mini food processor, combine the anchovies and red chile and puree until smooth. Spread the mixture all over the steaks and season lightly with salt and pepper. Refrigerate for 1 hour. Bring the steaks to room temperature before grilling.

Step 2    

Light a grill and oil the grate. Brush the onion with oil and season with salt and pepper. Grill over moderately high heat, turning once, until softened and lightly charred, about 8 minutes. Transfer to a work surface. Grill the tomatoes cut side down over moderately high heat until lightly charred, 3 to 5 minutes. Transfer to a work surface and let cool slightly. Cut the onion and tomatoes into 1/2-inch pieces and transfer to a medium bowl. Stir in the vinegar, chives and the 1 1/2 tablespoons of olive oil. Season the relish with salt and pepper.

Step 3    

Grill the steaks over moderately high heat, turning once, until lightly charred on the outside and medium-rare within, 6 to
8 minutes total. Transfer to plates and let rest for 5 minutes. Serve with the relish.

Make Ahead

The relish can be refrigerated overnight. Bring to room temperature and stir in the chives before serving.

Suggested Pairing

Peppery California Syrah.

You May Like