¼ cup (60 ml) pitted Gordal olives, coarsely chopped
¼ cup (60 ml) pitted Manzanilla olives, coarsely chopped
¼ cup (60 ml) pitted black Hojiblanca olives, coarsely chopped
⅓ cup (80 ml) sherry vinegar
¼ cup (60 ml) sugar
1serrano pepper, thinly sliced into rings
1garlic clove, finely chopped
2tbsp(30 ml) fresh coriander, chopped
¼ cup (125 ml) cherry tomatoes, quartered
2tbsp(30 ml) olive oil
Salt and ground black pepper
In a small pot, bring vinegar and sugar to a boil over medium heat. Pour mixture into a bowl and mix with the other relish ingredients.
On a work surface, season meat generously. Heat a cast-iron skillet over medium heat. Cook steaks in oil and butter for 3 to 5 minutes per side, until desired temperature. Let meat rest for 5 minutes before slicing. Serve with tomato and olive relish.