Hot-off-the-grill steak is good enough on its own, but when it’s paired with a refreshing relish featuring some of the season’s finest ingredients, it’s even better.

Ingredients :

  • 3 cups fresh corn (from about 6 ears), or frozen whole-kernel corn
  • 1 medium tomato, seeded and chopped
  • 2 medium scallions, thinly sliced
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2- to 2-pounds sirloin steak
  • 1/2 teaspoon steak seasoning blend, such as Montreal
  • Nonstick cooking spray

Method :

Bring a large saucepan of water to a boil. Add corn; cook 2 minutes. Drain; rinse with cold water. In a medium bowl, combine corn, tomato, scallions, green bell pepper, red bell pepper, and cilantro. In a small bowl, combine lime juice, sugar, and salt; whisk in oil. Pour over corn mixture; toss to combine. Cover, and refrigerate at least 1 hour or up to 4 hours.

Let steak stand at room temperature for 10 minutes. Coat grill rack with nonstick cooking spray; heat coals or gas grill for direct heat. Sprinkle steak with steak seasoning blend; place on grill rack. Grill steak until cooked through, about 10 minutes for medium doneness, turning once. Transfer steak to a platter; let stand 10 minutes. Cut into thin slices; serve with corn relish.
Makes 6 servings.

Prep time:
25 minutesRefrigeration time: 1 hourCook time: 10 minutesStand time: 10 minutes

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