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Grilled New York Strip Steaks with Rainbow Pepper Relish

This strip steak and rainbow pepper relish recipe from Schnucks makes a great addition to any family meal plan.

35 mins
4 Serving(s)
Grilled New York Strip Steaks with Rainbow Pepper Relish


Rainbow Pepper Relish

  • 1 lime
  • 3 green, orange and/or red bell peppers, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 small red onion, finely chopped
  • 1 cup frozen whole kernel corn, thawed
  • 2 tbsp. fresh cilantro leaves, coarsely chopped
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper


  • 2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/4 tsp. ground coriander
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. dried oregano leaves
  • 1 tbsp. vegetable oil
  • 4 New York strip steaks (about 1" thick)
  • fresh chives, for garnish (optional)


  1. Prepare Rainbow Pepper Relish: From lime, squeeze 1 1/2 tablespoons juice. In medium bowl, toss bell peppers, garlic, onion, corn, cilantro, salt, black pepper and lime juice until well combined. Cover and refrigerate until ready to serve. Makes about 3 1/2 cups.
  2. Prepare Steaks: Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, combine garlic powder, paprika, coriander, salt, pepper and oregano. Coat steaks with oil then rub both sides with seasoning mixture.
  3. Place steaks on hot grill rack; cook 10 to 12 minutes or until internal temperature reaches 140°F for medium-rare, turning once halfway through cooking. Remove steaks from grill; let stand five minutes. Internal temperature will rise 5° to 10°F upon standing. Serve steaks topped with relish garnished with chives, if desired.

Nutrition Facts

303 Calories Per ServingFat: 8gSaturated Fat: 2gCholesterol: 99mgSodium: 395mgCarbohydrates: 15gFiber: 3gSugars: 4gProtein: 44g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe