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Chile-Rubbed Steak with Corn and Red Pepper Relish

Photo: Bob Esparza; Styling: Cindy Barr
Yield 6 servings (serving size: 1 steak and about 1/3 cup relish)
For spicier steaks, increase the ground red pepper by 1/4 teaspoon or more.

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)

Nutrition Information

  • calories 190
  • caloriesfromfat 29 %
  • fat 6.2 g
  • satfat 1.6 g
  • monofat 2.1 g
  • polyfat 0.1 g
  • protein 24.5 g
  • carbohydrate 12.4 g
  • fiber 1.8 g
  • cholesterol 60 mg
  • iron 3.2 mg
  • sodium 351 mg
  • calcium 11 mg

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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).

  4. 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.