Vaquero Steaks With Pepper Relish And Goat Cheese

• Steaks
• 3 teaspoons brown sugar
• 1 1/2 teaspoons ground paprika
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons black pepper
• salt, to taste
• 1 lb tri-tip steak (3/4 inch thick) or 1 lb sirloin steak (3/4 inch thick)
• Relish
• 2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1 tablespoon olive oil
• 1 red bell pepper, roasted, peeled, seeded and diced
• 1 yellow bell pepper, roasted, peeled, seeded and diced
• 1/4 cup green onion, sliced
• 1/4 cup goat cheese, crumbled

1. About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.
2. Rub the remaining rub into the meat and allow to sit at room temperature.
3. Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.
4. Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.
5. Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.
6. Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.

brown sugar, ground paprika, ground cumin, oregano, black pepper, salt, sirloin steak, red wine vinegar, dijon mustard, sugar, olive oil, red bell pepper, yellow bell pepper, green onion, goat cheese

Taken from www.food.com/recipe/vaquero-steaks-with-pepper-relish-and-goat-cheese-310927 (may not work)