Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

The sherry vinegar gives the relish lots of flavor, so choose a good one.

Recipe by Cooking Light June 2001

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
5 servings (serving size: 3 ounces steak and 1/2 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.

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  • Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade.

  • Prepare grill or broiler.

  • Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.

  • To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Garnish with thyme, if desired.

Nutrition Facts

303 calories; calories from fat 44%; fat 14.9g; saturated fat 5.2g; mono fat 6.7g; poly fat 1.3g; protein 25.2g; carbohydrates 16.5g; fiber 2.7g; cholesterol 57mg; iron 3.2mg; sodium 634mg; calcium 20mg.
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