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Grilled Steak with Pepper Relish
Recipes
Grilled Steak with Pepper Relish
2 servings
30 minutes total

Ingredients

  • 2 cloves garlic
  • 1 shallot
  • ¾ lb boneless grilling steak (such as ribeye, New York strip, or sirloin)
  • 2 teaspoons Montreal steak seasoning
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large cubanelle (or poblano) peppers
  • 3 tablespoons sherry vinegar
  • ½ teaspoon pink salt
  • 2 tablespoons crumbled goat (or feta) cheese

Steps

    1. Preheat grill (or grill pan). Coarsely chop garlic and shallot. Coat steak with seasoning and 1 tablespoon oil (wash hands); set aside. Place peppers on grill; cook 5–6 minutes, turning occasionally, until grill-marked and charred. Remove from grill; let stand 1 minute to cool.
    2. Remove seeds from peppers and chop coarsely. Place peppers in bowl; add garlic, shallots, vinegar, salt, and remaining 3 tablespoons oil, and toss to coat.
    3. Place steak on grill. Grill 3–4 minutes on each side or until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time. Top steak with relish and cheese; serve.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ½ recipe serving: Calories 530, Total Fat 41g, Sat Fat 9g, Trans Fat 0.5g, Chol 80mg, Sodium 1300mg, Total Carb 12g, Fiber 4g, Sugars 6g, Protein 29g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%