Name: Sun-Dried Tomato Relish for Pan-Seared Steak
Total time: 20 min
Ingredients: 1/2 cup low-sodium chicken broth; Pinch red pepper flakes; 2 tablespoons oil-packed sun-dried tomatoes , drained and chopped; 1 tablespoon capers , drained and chopped; 1 teaspoon honey; 1 tablespoon extra-virgin olive oil; 2 teaspoons fresh lemon juice from 1 lemon; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon minced fresh mint leaves

Why This Recipe Works

The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender.

Instructions

Pour off all fat from skillet and return to high heat. Add chicken broth and scrape browned bits from bottom of pan with wooden spoon. Add pepper flakes and boil until liquid is reduced to 2 tablespoons, about 5 minutes. Add any meat juices to pan. Add tomatoes, capers, honey, olive oil, and lemon juice to pan and swirl vigorously to emulsify. Remove pan from heat and add parsley and mint. Season to taste with salt and pepper. Spoon over steaks and serve immediately.