Best Tangy Tomato Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HANGER STEAK WITH TANGY TOMATO RELISH



Hanger Steak With Tangy Tomato Relish image

Hanger steak is the king of what I call weeknight steaks, casual cuts of leanish meat that deliver delicious flavor without a lot of expense or fuss. The skinny strip of flesh tastes best cooked hard and fast, for a crispy char on the outside, and left nice and pink inside. Slice it with a significant slant across the grain for the best eating texture. If you can find a grass-finished hanger steak, you'll get leaner meat and a higher proportion of healthy lipids, such as omega-3s and CLAs. The bad news: hanger steak-or onglet, as it is sometimes known-can be hard to find. Even my regular butcher runs out somewhat frequently. Don't fret-just substitute flank steak.

Provided by Sara Dickerman

Categories     Steak     Dinner     Healthy     Tomato     Summer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4, plus 1 lunch for the next day

Number Of Ingredients 17

1 1/4 pounds hanger steak (about 2 pieces), center membrane removed, or flank steak
Fine sea salt and freshly ground black pepper, to taste
2 teaspoons canola or vegetable oil
Flaky sea salt (optional)
Fresh flat-leaf parsley leaves, for garnish
Tangy tomato relish, recipe follows
Tangy Tomato Relish
2 14-ounce cans cherry tomatoes, drained, or three cups fresh
2 tablespoons olive oil
Fine sea salt and freshly ground black pepper to taste
1 teaspoon yellow mustard seeds
1 medium red onion, chopped
2 garlic cloves, minced
1/8 teaspoon red pepper flakes, such as Aleppo or Marash
1 1/2 tablespoons fresh ginger, peeled and minced
1/4 cup fresh orange juice
1 tablespoon Worcestershire sauce

Steps:

  • For the Steak
  • Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
  • Heat the oil in a heavy 9-or 10-inch skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
  • Let the steak rest at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
  • For the Tangy Tomato Relish
  • Preheat the oven to 425˚F.
  • Toss the tomatoes with 1 tablespoon of the olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
  • In a wide nonreactive saucepan, heat the remaining 1 tablespoon oil over medium- high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger, and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.

TANGY TOMATO RELISH



Tangy tomato relish image

Add freshness to a barbecue or Indian meal with a relish that is packed with tomatoes, onion and coriander - and it can be made a few days ahead

Provided by Barney Desmazery

Categories     Side dish

Time 10m

Number Of Ingredients 4

4 ripe tomatoes , chopped into small chunks
1 small onion , finely chopped
3 tbsp tomato ketchup
handful coriander , chopped

Steps:

  • Mix together all the ingredients, except the coriander, with a pinch of salt. (Can be done up to three days ahead and kept in the fridge.) Stir through the coriander just before serving.

Nutrition Facts : Calories 22 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

TANGY TOMATO RELISH



Tangy Tomato Relish image

This is an old Australian recipe which is great to serve as an accompaniment with fish , chicken, beef, or lamb, it can also be added to casseroles pasta or rice as a flavour booster.

Provided by bernard liversidge @bernardliversidge

Categories     Breakfast Casseroles

Number Of Ingredients 8

1 1/2 kilograms ripe tomatoes,sliced and peeled
700 gram(s) sugar
700 gram(s) brown onions,sliced
500 milliliter(s) brown vinegar
2 tablespoon(s) english mustard powder
2 tablespoon(s) curry powder
259 gram(s) saltanas
25 gram(s) salt {or to taste}

Steps:

  • Peel Tomatoes, Blanch for 40 second in hot water and peel
  • slice tomatoes and onions, and saute without colour in a heavy base pan or pot
  • add all the other ingredients and bring to the boil, then simmer for approximately 45 min reducing to aggrieve desired consistancy

Related Topics