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Apricot Riot Rub-Marinade

Ingredients:
2 pounds Kansas City Strip Steaks or Top Sirloin Steaks
6 tbsp. olive oil 1/2 for marinade, half for after
1 1/2 tbsp. 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
Relish:
1 tomato, chopped
1/2 cup apricots from marinade (cut up)
1/4 cup pitted black olive halves
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. minced fresh garlic
1/4 cup fresh basil (shredded)
1/8 tsp. kosher salt
1/8 tsp. ground black pepper
Directions: Soak Kansas City Strip Steaks and Classic Steakburgers 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.
Source: KC Steak Company

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