- 2-1/2 Tbs. Extravagonzo Roasted Garlic Culinary Oil
- Kosher salt
- 4 tablespoons Fire Cracker Grilling Seasoning & Beef Rub
- 2 plum tomatoes, halved lengthwise and seeded
- 1 red bell pepper, quartered and seeded
- 1/2 red onion, cut into 6 wedges through the root
- 4 boneless beef strip steaks, about 1 inch thick (about 9 oz. each), trimmed of excess fat
- 1 Tbs. fresh oregano leaves
- 2 tsp. sherry vinegar; more to taste
- 1/8 tsp. ground cumin
- Amazon Habanero Hot Sauce to taste (optional)
- 1/3 cup pitted and sliced olives (black, green, or a combination)
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
In a large bowl, toss the tomatoes, bell pepper, and onion with 1 Tbs. of the Fire Cracker Grilling Seasoning & Beef Rub and 1/2 Tbs. of the Extravagonzo Roasted Garlic Culinary Oil.
Sprinkle the steaks on both sides with the remaining Fire Cracker Grilling Seasoning & Beef Rub, rubbing it into the meat.
Grill the pepper and onion until softened and lightly charred, 3 to 4 minutes per side. Grill the tomato, skin side down, until softened and lightly charred, about 2 minutes.
Grill the steaks, flipping once, until cooked to your liking, about 4 minutes per side for medium rare (135°F). Transfer to a plate, tent with foil, and let rest for 5 minutes.
Meanwhile, in a food processor, pulse the grilled vegetables and any accumulated juices with the oregano, vinegar, cumin, and the remaining 2 Tbs. Extravagonzo Roasted Garlic Culinary Oil until coarsely chopped, like a chunky salsa. Season with salt, additional vinegar, and Amazon Habanero Hot Sauce.
Serve the steaks with the sauce on top, garnished with the olives.
