11-20-2004, 05:11 PM
4 (8 to 10 oz.) boneless ahi steaks, 1 inch thick
4 tbsp. salad oil
Salt & ground pepper to taste [#8caa9e]RELISH:[/#8caa9e]
[black] 1 red pepper, seeded, sliced in strips
6 firm ripe nectarine each cut into 8 slices
1 med. red onion, sliced into long, thin pieces
1 tsp. minced garlic
1/4 c. fresh basil
1/4 c. red wine vinegar
1/4 c. fresh orange juice
2 tbsp. lime juice
1/4 c. olive oil[/black]
[#000000]1. Lightly rub steaks with oil and season with salt and pepper. [/#000000]
[#000000]2. Grill 4 to 5 minutes per side on medium grill. [/#000000]
[#000000]3. Check for doneness by bending a steak gently and peering inside looking for a transluscent center. [/#000000]
[#000000]RELISH: [/#000000]
[#000000]1. Combine ingredients and toss gently - stainless steel bowl is best. [/#000000]
[#000000]2. Keep chilled until ready to serve. [/#000000]
[#000000]3. Serve steaks on top of relish. [/#000000]
[#000000]Relish will stay 2 weeks in refrigerator. Great as a side dish.[/#000000]
[signature]
4 tbsp. salad oil
Salt & ground pepper to taste [#8caa9e]RELISH:[/#8caa9e]
[black] 1 red pepper, seeded, sliced in strips
6 firm ripe nectarine each cut into 8 slices
1 med. red onion, sliced into long, thin pieces
1 tsp. minced garlic
1/4 c. fresh basil
1/4 c. red wine vinegar
1/4 c. fresh orange juice
2 tbsp. lime juice
1/4 c. olive oil[/black]
[#000000]1. Lightly rub steaks with oil and season with salt and pepper. [/#000000]
[#000000]2. Grill 4 to 5 minutes per side on medium grill. [/#000000]
[#000000]3. Check for doneness by bending a steak gently and peering inside looking for a transluscent center. [/#000000]
[#000000]RELISH: [/#000000]
[#000000]1. Combine ingredients and toss gently - stainless steel bowl is best. [/#000000]
[#000000]2. Keep chilled until ready to serve. [/#000000]
[#000000]3. Serve steaks on top of relish. [/#000000]
[#000000]Relish will stay 2 weeks in refrigerator. Great as a side dish.[/#000000]
[signature]