Chile-Rubbed Steak with Corn and Red Pepper Relish

Photo: Bob Esparza; Styling: Cindy Barr

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

Yield: 6 servings (serving size: 1 steak and about 1/3 cup relish)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 29%
  • Fat: 6.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 24.5g
  • Carbohydrate: 12.4g
  • Fiber: 1.8g
  • Cholesterol: 60mg
  • Iron: 3.2mg
  • Sodium: 351mg
  • Calcium: 11mg

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

  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.
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