• prep: 1 hr
• cook: 1 hr 10 min
• total: 2 hr 10 min

servings:

A colorful mix of orange and yellow tomatoes looks great with the seared steaks. The relish would also be terrific with fish or spooned atop crostini that have been spread with fresh goat cheese.

• 2 1/4 teaspoons coarse kosher salt, divided
• 1 garlic clove, chopped
• 3/4 pound orange and yellow vine-ripened tomatoes, cut into 1/3-inch cubes
• 6 tablespoons coarsely chopped pimiento-stuffed olives
• 6 tablespoons chopped fresh cilantro
• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons drained capers
• 1 1/2 tablespoons fresh lime juice
• 2 1/4 teaspoons finely chopped pickled jalapeño chiles
• 3/4 teaspoon dried oregano, crumbled
• 3 1 1/2-inch-thick rib-eye steaks (each about 1 pound)
• 2 1/4 teaspoons ground cumin
• 3/4 teaspoon freshly ground black pepper

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