CHILE-RUBBED STEAK WITH CORN AND RED PEPPER RELISH

CHILE-RUBBED STEAK WITH CORN AND RED PEPPER RELISH image

Yield 6 servings

Number Of Ingredients 21

Previous Next

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)

Steps:

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 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.