Chili Rubbed Strip Steaks with Corn Relish
Transform your backyard grilling game with these bold and flavorful Chili Rubbed Strip Steaks with Corn Relish. Juicy New York strip steaks are coated in a smoky, spicy chili rub made with chili powder, paprika, cumin, and other aromatic spices for a perfect charred crust. Paired with a vibrant corn relish featuring sweet caramelized kernels, crisp red bell pepper, tangy lime juice, and fresh cilantro, this dish is a true celebration of bold flavors and summer vibes. Ready in just 35 minutes, this easy-to-follow recipe is perfect for weeknight dinners or weekend gatherings. Serve these perfectly grilled steaks with the bright, zesty relish for a show-stopping meal that delights every palate. Keywords: chili-rubbed steaks, grilled strip steaks, summer corn relish, steak dinner recipes, easy grilling dishes.
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Recipe Information
Ingredients
- 4 pieces New York strip steaks
- 2 tablespoons Chili powder
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Fresh corn kernels (about 3 ears of corn)
- 1 piece Red bell pepper, diced
- 0.5 piece Red onion, finely diced
- 0.25 cup Cilantro, chopped
- 2 tablespoons Lime juice
- 0.5 teaspoon Salt (for relish)
- 0.25 teaspoon Black pepper (for relish)
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, ground cumin, salt, and black pepper to create the chili rub.
Drizzle the strip steaks with olive oil and rub the chili mixture evenly onto both sides of the steaks. Set aside to let the flavors meld while preparing the corn relish.
To make the corn relish, heat a skillet over medium-high heat. Add a drizzle of olive oil and sauté the corn kernels, red bell pepper, and red onion until tender and slightly caramelized, about 5-7 minutes.
Transfer the sautéed vegetables to a mixing bowl. Add the chopped cilantro, lime juice, salt, and black pepper. Stir well to combine and set aside.
Place the strip steaks on the preheated grill. Cook for 4-5 minutes per side for medium-rare, or longer if preferred. Use a meat thermometer to ensure the desired doneness: 130°F for medium-rare, 140°F for medium, etc.
Remove the steaks from the grill and let rest for 5 minutes to allow the juices to redistribute.
Serve the chili-rubbed steaks topped with a generous scoop of the corn relish. Enjoy!
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.0 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
