Seared Rib-Eye Steak with Tomato-Caper Relish

INGREDIENTS

• 2 1/4 teaspoons coarse kosher salt, divided
• 1 garlic clove, chopped
• 3/4 pound multi-colored cherry tomatoes, halved (or quartered if large)
• 6 tablespoons coarsely chopped kalamata olives
• 6 tablespoons chopped fresh cilantro
• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons drained capers
• 1 1/2 tablespoons fresh lime juice
• 2 1/4 teaspoons finely chopped pickled jalapeño chiles
• 3/4 teaspoon dried oregano, crumbled
• 3 1 1/2-inch-thick rib-eye steaks (each about 1 pound)
• 2 1/4 teaspoons ground cumin
• 3/4 teaspoon freshly ground black pepper