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Beer Marinated Steaks with Roasted Corn and Tomatillo Relish

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 ears sweet corn

    2. 1/4 cup plus 1 tablespoon extra virgin olive oil, divided

    3. 1 cup diced tomatoes

    4. 1/2 cup chopped onion

    5. 1/2 cup chopped fresh cilantro

    6. 1 pound tomatillos, diced

    7. 1 red bell pepper, diced

    8. 2 jalapenos, seeded and chopped

    9. 1 tablespoon ground cumin Salt to taste Marinade:

    10. 1 (12-ounce) bottle of beer

    11. 1/2 cup chopped onions

    12. 1/3 cup ketchup

    13. 1/4 cup chopped fresh cilantro

    14. 1/4 cup extra virgin olive oil

    15. 2 jalapenos, seeded and chopped fine

    16. 1 lemon, juiced

    17. 2 cloves garlic, sliced thin

    18. 2 tablespoons red-wine vinegar

    19. 2 tablespoons light brown sugar

    20. 1 tablespoon kosher salt

    21. 1 tablespoon Worcestershire sauce

    22. 1 teaspoon ground cumin

    23. 1 teaspoon chili powder

    24. 1/2 teaspoon paprika

    25. 6 top sirloin steaks, cut 1 inch thick

    Instructions Jump to Ingredients ↑

    1. Prepare Marinade: In a large bowl, combine all marinade ingredients except steaks. Prick steaks with a fork; place steaks in a baking dish and pour the marinade over, making sure steaks are well coated. Marinate in the refrigerator for approximately 2 hours.

    2. Prepare Relish: Preheat outdoor grill with rack 5 inches from heat source. Brush corn with 1 tablespoon of the olive oil. Grill the corn over the hot coals, turning frequently until golden brown and tender, about 8 to 10 minutes. Cool corn and cut kernels from the cob. In a medium bowl, combine corn with remaining relish ingredients; refrigerate at least 1 hour.

    3. Remove steaks from marinade; place on grill rack, cook about 5 minutes. Turn steaks; cook for another 4 to 5 minutes for rare.

    4. Place the steaks on serving plates and spoon the cooled corn and tomatillo relish over top.

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