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Steak with Roasted-Pepper and Artichoke Relish
1 garlic clove1 1/2 teaspoons balsamic vinegar
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
3 tablespoons olive oil
1 (12 oz) jar roasted red peppers, rinsed, patted dry, and cut crosswise into thin strips
1 (6 oz) jar marinated artichoke hearts, rinsed, patted dry, and coarsely chopped
2 tablespoons chopped fresh basil
4 (1/2 inch thick) Piedmontese boneless top loin (strip) steaks (each about 6 oz)
> Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
> Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute steaks, 2 at a time, turning once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish. Serves 4.