Ingredients
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3 teaspoons brown sugar
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1 1/2 teaspoons ground paprika
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons dried oregano
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1 1/2 teaspoons black pepper
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salt, to taste
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1 lb tri-tip steak (3/4 inch thick) or 1 lb sirloin steak (3/4 inch thick)
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2 tablespoons red wine vinegar
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1/2 teaspoon Dijon mustard
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1/2 teaspoon sugar
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1 tablespoon olive oil
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1 yellow bell pepper, roasted, peeled, seeded and diced
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1 red bell pepper, roasted, peeled, seeded and diced
Instructions
- About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.
- Rub the remaining rub into the meat and allow to sit at room temperature.
- Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.
- Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.
- Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.
- 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.