- 1 garlic clove
- 11/2 teaspoons balsamic vinegar
- 1/4 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
- 3 tablespoons olive oil
- 1 (12-oz) jar roasted red peppers, rinsed, patted dry, and cut crosswise into thin strips
- 1 (6-oz) jar marinated artichoke hearts, rinsed, patted dry, and coarsely chopped
- 2 tablespoons chopped fresh basil
- 4 (1/2-inch-thick) boneless top loin (strip) steaks (each about 6 oz)
- Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
- Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.