-
1
To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or possibly till toasted.
-
2
Place the peppercorn mix in a spice of coffee grinder; process till finely grnd.
-
3
Remove 1 chile from can, reserve remaining chiles and sauce for another use.
-
4
Place peppercorn mix, chile, 2 Tbsp.
-
5
vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process till smooth, scraping sides occasionally.
-
6
Combine vinegar mix and steak in a large zip-top plastic bag; seal and marinate in refrigerator for 24 hrs.
-
7
Remove from bag; throw away marinade.
-
8
Prepare grill or possibly broiler.
-
9
Place steak on grill rack or possibly broiler pan coated with cooking spray; cook 6 min on each side or possibly till desired degree of doneness.
-
10
Cut steak diagonally across the grain into thin slices.
-
11
To prepare the relish; heat a large nonstick skillet coated with cooking spray over medium-high heat.
-
12
Add in corn; saute/fry 5 min or possibly till lightly browned.
-
13
Remove from heat; stir in tomato and remaining ingredients except thyme leaves.
-
14
Garnish with thyme, if you like.
-
15
Yield: 5 servings (serving size: 3 ounces steak and 1/2 c. relish).
-
16
Calories: 303 (44% from fat); Fat 14.9 gm.
-
17
(sat.
-
18
5.2 gm., mono 6.7 gm., poly 1.3 gm); Protein 25.2 gm.
-
19
; Carb.
-
20
16.5 gm.
-
21
; Fiber 2.7 gm.
-
22
; Cholesterol 57 mg.; Iron 3.2 mg.; Sodium 634 mg.; Calcium 20 mg.
-
23
NOTES : The sherry vinegar gives the relish lots of flavor, so choose a good one.
