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Comfort for Company Menu

* Place 1 1/2 pounds cubed peeled sweet potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; return potatoes to pan. Add 1 cup 1% low-fat milk, 1/2 cup shredded cheddar cheese, and 1/2 cup chopped green onions. Mash to desired consistency. Cook over medium heat 2 minutes or until thoroughly heated, stirring constantly.

Chile-Rubbed Steak with Corn and Red Pepper Relish

For spicier steaks, increase the ground red pepper by 1/4 teaspoon or more.

Chile-Rubbed Steak with Corn and Red Pepper Relish Photo by: Photo: Bob Esparza; Styling: Cindy Barr

Ingredients

  • Relish:
  • 1 teaspoon olive oil
  • 3 ears corn
  • 1 red bell pepper
  • Cooking spray
  • 1/2 cup finely chopped red onion
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • Steak:
  • 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)

Preparation

Prepare grill.

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.

Cooking Light MAY 2007

Cheddar sweet potatoes*

Argentine Malbec wine

Formal Menu Top Comfort for Company Menu

Chile-Rubbed Steak with Corn and Red Pepper Relish

Cheddar sweet potatoes*

Argentine Malbec wine

Cooking Light

Formal Menu Bottom

Shopping List for Comfort for Company Menu

This fresh twist on a meat-and-potatoes meal makes a great choice for an informal dinner party. If you like even more spice, add a chopped chipotle chile to the sweet potatoes. (Serves 6)

* Place 1 1/2 pounds cubed peeled sweet potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; return potatoes to pan. Add 1 cup 1% low-fat milk, 1/2 cup shredded cheddar cheese, and 1/2 cup chopped green onions. Mash to desired consistency. Cook over medium heat 2 minutes or until thoroughly heated, stirring constantly.

Shopping List:

Baking

  • 1 teaspoon brown sugar

Other

  • Relish:

Produce

  • 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

Spices

  • 1 teaspoon olive oil
  • Cooking spray
  • 1/4 teaspoon salt

Recipe List

Chile-Rubbed Steak with Corn and Red Pepper Relish

Cheddar sweet potatoes*

Argentine Malbec wine

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Comfort for Company Menu
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