- 1 1/2 cups diced seeded cucumber
- 3 tablespoons finely chopped red onion
- 1/2 teaspoon finely chopped jalapeño chili, or to taste (wear rubber gloves)
- 1/4 cup plain yogurt
- 1/2 teaspoon minced garlic
- 1 teaspoon fresh lemon juice
- two 1-inch-thick rib-eye steaks at room temperature
- freshly ground black pepper
- Prepare grill.
- In a bowl combine all ingredients with salt to taste.
- Season steaks with salt and generously with pepper. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in the same manner.)
- Serve steaks with relish.