NY Strip Steak with Roasted Corn Relish


  • 2 Meyer Natural Strip Steaks (10-ounce steaks)
  • 2 cups Rosted corn kernels (canned, fresh or frozen)
  • 1/2 Red bell pepper (large, minced)
  • 1/4 Red onion (minced)
  • 2 tbsps Cider vinegar
  • 2 tbsps Brown sugar (packed)
  • 2 tbsps Water
  • 1/4 cup Fresh basil leaves (sliced)
  • Whole basil leaves for garnish
  • Salt and pepper to taste


1. Make the relish: Roast corn. Add kernels to saucepan with red pepper, onion, vinegar, sugar and water. Bring to a boil over medium high heat. Reduce to simmer immediately and cook 15 minutes. Remove from heat, cool slightly and stir in chopped basil.

2. Heat grill. Cook steaks to desired degree of doneness and let rest at least 5 minutes before serving. To serve, top each portion of steak with a generous half-cup of relish. Garnish with basil leaves and serve immediately.

Note: relish can be made up to 3 days ahead of time and stored, covered, in refrigerator. When ready to use, remove from refrigerator and bring to room temperature before using.

Nutritional Analysis Per Serving

  • Calories: 456
  • Fat Content: 26g
  • Saturated Fat Content: 10g
  • Cholesterol Content: 94mg
  • Sodium Content: 87mg
  • Carbohydrate Content: 25g
  • Fiber Content: 2g
  • Protein Content: 32g