Saturday, August 13, 2005
Chile-Rubbed Steak with Corn and Red Pepper Relish
Source: Cooking Light
1 teaspoon olive oil
3 ears corn
1 red bell pepper
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1 tablespoon fresh lime juice (I used 2 tablespoons)
1 teaspoon brown sugar
1/4 teaspoon salt (I added a bit more salt)
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon Spanish smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
6 (4-ounce) beef tenderloin steaks (about 1 inch thick) (We used ribeyes)
To prepare relish, brush oil over corn and bell pepper. Place corn and bell pepper on grill rack coated with cooking spray; grill 20 minutes or until lightly browned, turning every 5 minutes. Place bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Remove pepper from bag; peel and chop. Place pepper in a large bowl.
Cut kernels from ears of corn to measure 2 1/2 cups; add to bell pepper. Stir in onion and next 4 ingredients (through 1/4 teaspoon salt).
To prepare steak, combine 1/2 teaspoon salt, onion powder, and next 7 ingredients (through black pepper); rub salt mixture evenly over steaks. Place steaks on a grill rack coated with cooking spray; grill 5 minutes on each side or to desired degree of doneness. Serve with relish.
Yield: 6 servings (serving size: 1 steak and about 1/3 cup relish)
Nutritional Information: CALORIES 190 (29% from fat); FAT 6.2g (sat 1.6g,mono 2.1g,poly 0.1g); PROTEIN 24.5g; CHOLESTEROL 60mg; CALCIUM 11mg; SODIUM 351mg; FIBER 1.8g; IRON 3.2mg; CARBOHYDRATE 12.4g
Mark Scarbrough, Cooking Light, MAY 2007
I talked about this recipe HERE.