Garlic and Pepper T-Bones with Grilled Corn Relish
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Grilled corn gives this spicy relish a whole other level of flavor. The kernels get sweeter with grilling; and then they are cut off the cobs to make this relish with tomatillos, peppers, and cilantro. Served as a side dish to meaty grilled T-bones steaks rubbed with garlic, the relish will be a perfect accompaniment.
4 beef T-bone steaks, cut 1 inch thick
6 cloves garlic, crushed
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 recipe Grilled Corn Relish (see recipe below)
1. Trim fat from steaks. For rub, in a small bowl combine garlic, pepper, and salt. Sprinkle over both sides of steaks; rub in with your fingers.
2. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium heat until desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium-rare (145 degree F) or 12 to 15 minutes for medium doneness (160 degree F). Serve with Grilled Corn Relish.
3. Serve with Grilled Corn Relish. Makes 4 servings.
4. Grilled Corn Relish: In a small bowl combine 3 tablespoons lime juice, 1 tablespoon olive oil, and 1 teaspoon chili powder. Remove husks and silks from 2 ears fresh sweet corn. Brush corn lightly with some of the lime juice mixture. For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium-hot coals for 10 to 20 minutes or until tender and slightly charred in places, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium-high. Place corn on grill rack over heat. Cover and grill as above.) Set corn aside until cool enough to handle. Cut corn kernels from cobs. Combine corn kernels; 2 tomatillos, finely chopped; 1 small sweet pepper, chopped; 1/4 cup snipped fresh cilantro; 3 tablespoons finely chopped red onion; 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, and the remaining lime juice mixture.
Recipe source BHG.com
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Posted by Eiman Baidoon
Labels: Grilled Steak