Vaquero Steaks With Pepper Relish and Goat Cheese

Ingredients

Steaks

• 3 teaspoons brown sugar
• 1 1/2 teaspoons ground paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons black pepper
• salt, to taste
• 1 lb tri-tip steak or sirloin steak (3/4 inch thick)

Relish

• 2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1 tablespoon olive oil
• 1 red bell pepper, roasted, peeled, seeded and diced
• 1 yellow bell pepper, roasted, peeled, seeded and diced
• 1/4 cup green onion, sliced
• 1/4 cup goat cheese, crumbled

Directions

1. 1

   About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.

2. 2

   Rub the remaining rub into the meat and allow to sit at room temperature.

3. 3

   Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.

4. 4

   Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.

5. 5

   Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.

6. 6

   Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.