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

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

Mark Scarbrough
Recipe by Cooking Light May 2007

Gallery

Credit: Bob Esparza; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

190 calories; calories from fat 29%; fat 6.2g; saturated fat 1.6g; mono fat 2.1g; poly fat 0.1g; protein 24.5g; carbohydrates 12.4g; fiber 1.8g; cholesterol 60mg; iron 3.2mg; sodium 351mg; calcium 11mg.
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