So, a very dear friend took me out for dinner to Laurelhurst Market restaurant on my birthday. On their menu there was/is a Bone-in NY Steak with Padron Peppers & Provençal Relish and a Ribeye with Avocado Puree & Candied Jalapenos. Being picky I wanted…the Ribeye with the Provençal Relish which had no sugar and…because I have eaten at this particular restaurant many times, I was accommodated without question. Yeah, yeah, I don’t go out to dinner very often anymore but this is in my top five restaurant picks here in foodie town Portland, Or.
The meal was of course terrific but the steak, nestled in the Provençal Relish, was out of this world. My picture is exactly as it was served except they actually sliced the steak. I brought some of it home to analyze it and have tried to recreate it. Try to picture an old woman picking through a cardboard box of leftover relish, tasting & savoring each little bite. The relish tastes great with a little finishing heat from the Padron peppers which I did not have. Since I didn’t want to wait to see if my grocery even had them, I used jalapeno peppers instead. Mine is not exactly the same but boy, it sure is good.
The relish can be served warm or cold but it absolutely begs to be left in the refrigerator for several days to marry all those wonderful flavors. If you decide to serve it cold you will need to let it sit on the counter to let the olive return to a liquid and it will be quite crunchy. If heated, it will soften things a bit. To test the recipe, I only made half of it and it easily and amply would have served four people so…I have lots leftover to accompany other meals. I was so hot to make and eat the dish that I ate the relish raw and next, I will take the time to heat it.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1-1½ C Olive Oil
- 2 Roma Tomatoes Seeded & Finely Diced
- 1 C Yellow Pepper Finely Diced
- 1 C Red Pepper Finely Diced
- 1 C Red Onion Finely Diced
- 1 C Olives Finely Chopped
- 2-3 T Capers
- 2 t Crushed Garlic
- 2 t Anchovy Paste
- 1½ t Dried Basil
- 1½ t Dried Thyme
- 2 T Jalapeno Peppers (I Used Pickled Jalapenos)
- ½ t Liquid Smoke (Optional But Good)
- ½ t Pepper
- Pretty easy.
- Just chop & dice all veggies, add rest of ingredient, mix thoroughly and refrigerate for at least 24 hours and a couple of days would be even better.
- 8 Servings
- 293 Calories, 1.2g Protein, 29.8g Fat, 7.0g Carbs, 1.6g Fiber, 5.4g Net Carbs
- Padron chile peppers individually are unique though similar in shape and size with curved and grooved furrows along their skin. Young Padrons are crisp, the color of limes, roughly two inches in length and their flavor savory, grassy, piquant and peppery. It is not uncommon to find a firey chile in the mix (roughly 1 in 10), making for a bit of Padron roulette.
- My dish was pretty spicy so maybe I got lucky and got 2 out of 10 hot ones.