Sun-Dried Tomato Relish
Makes 1⁄2 Cup, Enough For 1 Recipe Pan-Seared Thick-Cut Strip Steaks
Ingredients
1⁄2 cup low-sodium chicken broth
Pinch red pepper flakes
2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped
1 tablespoon capers, rinsed and chopped
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
1 teaspoon honey
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh mint
Salt and pepper
Instructions
After transferring steaks to wire rack, pour off fat from now-empty skillet and return to high heat. Add broth and scrape bottom of pan with wooden spoon to loosen any browned bits. Add pepper flakes and boil until liquid is reduced to 2 tablespoons, about 5 minutes. Add any meat juices to pan. Add tomatoes, capers, oil, lemon juice, and honey to pan and swirl vigorously to emulsify. Off heat, add parsley and mint. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
This relish also pairs well with grilled chicken.
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