To prepare steak, cook the first 3 ingredients in a small nonstick skillet over med heat for 45 sec or until toasted. Place the peppercorn mixture in a spice grinder, process until finely ground
Remove 1 chile from can; save rest. Place peppercorn mixture, chille, 2 tbsp vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large ziploc and marinate in refrigerator for 24 hours. Remove from bag, discard marinade.
Prepare grill, place steak on grill rack coated with cooking spray; cook 6 min on each side or until desired degree of doneness. Cut steak diagnonally across the grain into thin slices.
To prepare the relish, heat a large nonstick skillet coated with cooking spray over med-hi heat. Add corn; saute 5 min or until lightly browned. Remove from heat; stir in tomato and remaining ingredients. Garnish with fresh thyme if desired.
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 84 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 39.7mg||12 %|
|Sodium 566.7mg||20 %|
|Potassium 525.3mg||14 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 16.8g|
|Protein 26g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 258
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