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Grilled New York Strip Steaks with Rainbow Pepper Relish

Active Time: 25 minutes
Total Time: 35 minutes • Serves: 4


Rainbow Pepper Relish
1 lime
3 green, orange and/or red bell peppers, finely chopped (about 2-1/2 cups)
2 garlic cloves, crushed with press (about 2 teaspoons)
1/2 small red onion, finely chopped (about 1/4 cup)
1 cup Schnucks frozen whole kernel corn, thawed
2 tablespoons coarsely chopped fresh cilantro leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Steaks
2 teaspoons Schnucks garlic powder
1/2 teaspoon Schnucks paprika
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Schnucks dried oregano leaves
1 tablespoon Schnucks vegetable oil
4 (8-ounce) New York strip steaks (about 1-inch 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 5 minutes. Internal temperature will rise 5° to 10°F upon standing. Serve steaks topped with relish garnished with chives, if desired.

Each serving: about 303 calories, 8 g total fat (2 g saturated), 99 mg cholesterol, 395 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g sugars, 44 g protein