Steak with Roasted-Pepper and Artichoke Relish

• 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)

1. Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl.
2. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar.
3. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified.
4. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
5. Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare.
7. Transfer steaks to plates as cooked.
8. Serve steaks topped with relish.

garlic, balsamic vinegar, dijon mustard, salt, black pepper, sugar, olive oil, red peppers, hearts, fresh basil, loin

Taken from www.epicurious.com/recipes/food/views/steak-with-roasted-pepper-and-artichoke-relish-109448 (may not work)