Chile-Rubbed Steak with Corn and Red Pepper Relish

Chile-Rubbed Steak with Corn and Red Pepper Relish Recipe
Photo: Bob Esparza; Styling: Cindy Barr
For spicier steaks, increase the ground red pepper by 1/4 teaspoon or more.


6 servings (serving size: 1 steak and about 1/3 cup relish)

Recipe from

Cooking Light

Nutritional 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


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
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)


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.

Mark Scarbrough,

Cooking Light

May 2007
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