2 tablespoons coarse sea salt
1 teaspoon coarsely ground coriander seed
1 teaspoon coarsely ground coffee beans
1 teaspoon coarsely ground black peppercorns
1 bone-in rib-eye steak (approximately 36 ounces), frenched
2 tablespoons olive oil, divided
2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
1 jalapeno, seeded and finely diced
2 medium shallots, finely diced
2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
All of the above can be done as much as 6 hours prior to dining. (Reserve the steak and tomato relish in refrigerator until ready to cook.)
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