Chile-Rubbed Steak with Corn and Red Pepper Relish

1 Review
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Photo: Bob Esparza; Styling: Cindy Barr
Yield
6 servings (serving size: 1 steak and about 1/3 cup relish)
By Mark Scarbrough
May 2007
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 190
  • Caloriesfromfat 29%
  • Fat 6.2g
  • Satfat 1.6g
  • Monofat 2.1g
  • Polyfat 0.1g
  • Protein 24.5g
  • Carbohydrate 12.4g
  • Fiber 1.8g
  • Cholesterol 60mg
  • Iron 3.2mg
  • Sodium 351mg
  • Calcium 11mg

How to Make It

Step 1

Prepare grill.

Step 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.

Step 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).

Step 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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Ratings & Reviews

carolfitz's Review

carolfitz
August 11, 2014
Good summer meal. Made to recipe using boneless strip steaks & instead of the ½tsp salt added ½tsp McCormicks mesquite seasoning to the rub. Skewered some tomatoes & avocado chunks to grill along with the meat. The corn-red pepper side was easy to prep in advance and great with the steak. (every recipe from this 2007 magazine article has been very good)