Steak With Smoked Tomato Relish And Bocconcini Skewers - cooking recipe

Ingredients

3 None tea bags
1/4 cup uncooked rice
2 tsp brown sugar, plus additional 2 tbsp
9 oz cherry tomatoes
1/4 cup olive oil, plus additional 1 tbsp
1 None red onion, thinly sliced
1 clove garlic, thinly sliced
2 tbsp red wine vinegar
1/4-1/2 tsp red pepper flakes
4 None T-bone steaks (8 oz each), at room temperature
24 None baby bocconcini (mozzarella cheese)
16 slices prosciutto
8 stems rosemary

Preparation

Line bottom of a wok with a triple layer of foil. Remove tea leaves from tea bags; spread over foil with rice and 2 tsp brown sugar.
Top with a well-fitting steamer basket with lid. Place on medium heat, with lid on.
When starting to smoke, place tomatoes in steamer basket. Cover; smoke 20 mins. Remove from heat. When cool enough to handle, peel tomatoes.
Heat 1/4 cup oil in a medium saucepan on medium heat. Saute onion and garlic 3-4 mins, until tender. Add tomatoes, 2 tbsp sugar, vinegar and red pepper flakes. Season to taste; cook 4-5 mins, until reduced slightly and starting to caramelize.
Meanwhile, heat a grill pan on high heat or preheat grill on medium-high. Brush steaks with 1 tbsp oil; season to taste. Grill steaks 4-5 mins each side, until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins.
For the bocconcini skewers, thread bocconcini alternately with folded prosicutto onto rosemary stems. Spray with no stick cooking spray. Grill 2-3 mins, turning, until cheese begins to melt. Serve steak and tomato relish and bocconcini skewers.