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.
4 Serving(s)
Ingredients
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
Steak
- 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)
Instructions
- 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.
- 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.
- 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: 44gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe