Chile-Rubbed Steak with Corn and Red Pepper Relish

Chile-Rubbed Steak with Corn and Red Pepper Relish
Photo by Bob Esparza

Ingredients

  • ½ teaspoon ground cumin
  • ¼ teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 6 (4-ounce) beef tenderloin steaks (about 1 inch thick)
  • Steak:
  • ¼ cup finely chopped fresh cilantro
  • ½ cup finely chopped red onion
  • + 14 more ingredients
    • ½ teaspoon brown sugar
    • ½ teaspoon dried oregano
    • Relish:
    • ¼ teaspoon salt
    • ½ teaspoon salt
    • 1 teaspoon olive oil
    • 1 red bell pepper
    • Cooking spray
    • 1 tablespoon fresh lime juice
    • 1 teaspoon brown sugar
    • ½ teaspoon Spanish smoked paprika
    • ¼ teaspoon garlic powder
    • 3 ears corn
    • ½ teaspoon onion powder

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...

View full recipe at My Recipes

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