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Garlic and Chile-Stabbed T-Bone Steaks
with Grilled Corn Relish

Serves: 4

 

Garlic and Chile-Stabbed T-Bone SteaksBesides achieving maximum flavor; making sure the garlic and chile slivers are beneath the surface of the steaks also ensures that they won't burn on the grill. If you're not fond of the heat of chiles, by all means use just the garlic slivers.

 

Relish
1 red bell pepper
4 ears fresh sweet corn, husked
3 tablespoons olive oil, divided
1/4 cup diced onion
3 tablespoons diced sun-dried tomatoes (packed in oil)
2 scallions, sliced
1 tablespoon freshly squeezed lime juice (1/2 large lime)
1 tablespoon sherry vinegar
1/2 tablespoon minced marjoram
Salt to taste

Steaks
4 T-bone steaks (about 1 pound each
   and 1 inch thick), prime or choice grade
6 cloves garlic, cut lengthwise into
   thick slivers about 3/8 inch long
1 serrano chile, seeded and cut lengthwise
   info thick slivers about 3/8 inch long
Salt and freshly ground black pepper to taste

 

To prepare the relish, roast the bell pepper on the grill and let steam. When cool, peel, seed, and dice the pepper; and place in a mixing bowl. While the pepper is cooling, brush the corn with 2 tablespoons of the oil and grill over indirect medium heat for about 15 minutes, turning frequently, until lightly browned on all sides. Remove and, when cool enough to handle, cut the kernels from the cobs and add to the mixing bowl. Heat the remaining 1 tablespoon of oil in a skillet and sauté the onion over medium-high heat for 3 or 4 minutes, until soft. Add the sautéed onions, sun-dried tomatoes, scallions, lime juice, vinegar; and marjoram. Season with salt, and toss to combine.

Using the tip of a sharp paring knife, make incisions in the steaks about 1/2 inch deep. Insert the garlic and serrano slivers into the incisions, making sure they are embedded beneath the surface of the steaks. Season with salt and pepper and bring the steaks to room temperature. Grill over direct medium-high heat for 5 or 6 minutes per side for medium-rare, 7 to 8 minutes for medium, or to the desired doneness. Serve with the relish.

Buy the Book!

 

Omaha Steaks: Let's Grill
By John Harrisson with Frederick J. Simon
Clarkson Potter/Publishers, April 2001
Hardcover, $13.95
128 pages, color photographs throughout
ISBN: 0-609-60776-6
Recipe reprinted by permission.

 

Omaha Steaks: Let's Grill

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This page created May 2001


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