Grilled New York Steak with Roasted Green Chili-Corn Relish and Fried Onions
Seasoned strip loin steak grilled and served with hot and crispy onions and Chile-Corn Relish for dipping.
Yield: 24 servings
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1. Sauté onions and garlic in oil until translucent.
2. Add corn, tomatoes, chilies and beef broth. Cook, tossing gently, over medium heat until hot. Season with salt and pepper; keep warm.
|Red onions, finely diced||12 ounces|
|Garlic, minced||2 ounces|
|Olive oil||1 tablespoon|
|Corn kernels, fresh, cooked||2 pounds|
|Tomatoes, diced||2 pounds|
|Roasted poblano chilies, peeled, seeded, diced||1 pound|
|Beef broth||1 cup|
|Black pepper, freshly ground||1 teaspoon|
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3. For each serving: Season 1 steak with salt and pepper; grill, turning once, to desired doneness.
|Loin, Strip Loin Steaks, Boneless (IMPS/NAMP 1180)||24|
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4. Plate steak; top with onion rings. Combine generous 1/3 cup warm chili mixture and 1 tablespoon cilantro; serve with steak and onions.
|Cilantro, chopped||1 1/2 cups|
|Hot and crispy onions|| as needed|
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HOT AND CRISPY ONIONS: Cut onion into very thin slices; separate into rings. For each serving: lightly coat 1-1/2 ounces onion rings in 1 tablespoon flour; shake onions in sieve to remove excess flour.
Deep fry in 350°F vegetable oil until golden brown; drain on paper towel. Season with salt and cayenne pepper, as desired. Repeat procedure as needed with remaining onion rings.
|Yellow onions, thinly sliced, separated into rings||2 1/4 pounds|
|All-purpose flour|| as needed|
|Vegetable oil|| as needed|
|Salt|| as needed|
|Cayenne pepper|| as needed|
Nutrition information per serving: 596 calories; 22 g fat(7 g saturated fat; 10 g monounsaturated fat); 202 mg cholesterol; 390 mg sodium; 20 g carbohydrate; 2.9 g fiber; 78 g protein; 31.3 mg niacin; 1.8 mg vitamin B6; 4.2 mg vitamin B12; 5.4 mg iron; 88.3 mg selenium; 14.2 mg zinc; 303.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber