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Chili Rubbed Steaks with Roasted Pepper and Tomato Relish
RecipeBeef Cuts
Chili Rubbed Steaks with Roasted Pepper and Tomato Relish
Seasoned steaks grilled to order and served with Roasted Pepper and Tomato Relish.
Yield: 24 servings
1. Combine chili powder, lime juice, pepper and oregano.

2. Spread seasoning mixture evenly over both sides of steaks.

3. Cover and refrigerate up to 4 hours.
Chili powder1/3 cup
Lime juice1/4 cup
Black pepper, freshly ground2 tablespoons
Dried oregano leaves, crushed1 1/2 teaspoons
Rib, Ribeye Roll Steak, Boneless(IMPS/NAMP 1112)24
Roasted Pepper and Tomato Relish: 
4. Combine red bell peppers, green tomatoes, tomatoes, onion, oil, cilantro, vinegar and salt. Cover and refrigerate at least 1 hour.

5. Grill seasoned steaks 8 minutes or to desired doneness, turning once.

6. For each serving: Plate 1 steak. Serve with #16 scoop (1/4 cup) relish.
Roasted red peppers, rinsed, drained and chopped3 cups
Green tomatoes, chopped2 cups
Tomatoes, chopped2 cups
Red onion, diced1 cup
Olive oil1/3 cup
Cilantro, minced1/4 cup
Red wine vinegar3 tablespoons
Salt1 teaspoon
Alternate Fresh Beef Cuts:  
Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless (IMPS/NAMP 1184A)6 pounds

Nutrition information per serving: 217 calories; 10 g fat(3 g saturated fat; 5 g monounsaturated fat); 79 mg cholesterol; 259 mg sodium; 5 g carbohydrate; 1.6 g fiber; 26 g protein; 10.3 mg niacin; 0.6 mg vitamin B6; 1.4 mg vitamin B12; 2.1 mg iron; 30.3 mg selenium; 4.7 mg zinc; 2.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron
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