Steak with the Works

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Tip: This is our take on the Chicago dog. So grill a bun and pile this steak and salad on a hot dog bun and go to town!


2 tomatoes, chopped
1 onion, thinly sliced
1/2 cup sport peppers, chopped
2 tablespoons sport pepper juice
2 tablespoons canola oil
2 tablespoons sweet pickle relish
1/2 teaspoon celery salt
1/2 teaspoon black pepper
6 tablespoons softened butter
1/4 cup finely shredded sharp Cheddar cheese
4 (1-inch-thick) boneless rib-eye steaks


Combine the tomatoes, onion, peppers, pepper juice, oil, relish, celery salt, and black pepper in a large bowl. Toss to coat well. Set aside.

Combine the butter and cheese in a small bowl until creamy. Mound the butter mixture into a small bowl.

Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks to the grill and cook, turning once, to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to plates; top each steak with 1 tablespoon of the butter mixture. Serve with the salad.

Servings: 4
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Easy

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