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cooking
20
min
Prep Time
0
min
Cook Time
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
  • Source Customer Submission

Details

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.