Chile-Rubbed Steak with Corn and Red Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For spicier steaks, increase the ground red pepper by 1/4 teaspoon or more. Ingredients:
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 |
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) |
Directions:
1. Prepare grill.
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.
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).
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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