1 onion, chopped
1 tomato, chopped
1/2 cup sport peppers, chopped (about 8 peppers)
3 tablespoons pickle relish
2 tablespoons spicy brown mustard
1 tablespoon canola oil
1/2 teaspoon celery salt
4 (1-inch-thick) boneless rib-eye steaks
6 tablespoons softened butter
1/4 cup finely shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives
4 drops hot sauce
To make the marinade, pulse the onion, tomato, peppers, relish, mustard, oil, and celery salt in a food processor until smooth. Transfer the marinade to a large zip-close bag and add the steaks. Squeeze out the air and seal the bag; turn to coat the steaks. Refrigerate, turning the bag occasionally, at least 1 hour or up to overnight. Remove the steaks from the marinade shaking off excess. Discard marinade.
To make the Cheddar butter, combine the butter, cheese, chives, and hot sauce in a small bowl until creamy. Mound the butter mixture into a small bowl.
Spray a grill rack with nonstick spray and preheat the grill to medium-high. Add the steaks to the grill and cook, turning once, to desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to plates. Let rest 5 minutes. Serve with the Cheddar butter. Serves 4.