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Steaks with Charred Pepper Relish and Cornbread Salad

Juicy grilled steak gets a smoky little upgrade with charred sweet peppers and grilled pecorino romano, because apparently steak needed a sidekick with attitude. The cornbread salad brings corn, bacon, tomatoes, green onions, Asiago peppercorn dressing, and torn corn muffins together like it has been doing this professionally for years.
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Prep Time 25 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 steaks about 12 ounces each
  • 2 tablespoons olive oil divided
  • 2 tablespoons barbecue seasoning
  • 8 mini sweet peppers
  • 2 ears corn
  • 4 ounces pecorino romano cheese cut into thick slices
  • 4 slices precooked bacon chopped
  • 1 cup chopped tomatoes
  • ¼ cup sliced green onions
  • ½ cup Asiago peppercorn dressing
  • 4 corn muffins torn into chunks

Instructions

  • Season Steaks: Drizzle the steaks with 1 tablespoon olive oil. Rub the oil over both sides of the meat, then sprinkle both sides with barbecue seasoning.
  • Grill Steaks, Peppers, and Corn: Heat a grill to medium-high heat. Place the steaks, mini sweet peppers, and corn on the grill. Grill the steaks for about 4 to 5 minutes per side for medium-rare, or longer if desired. Turn the peppers and corn often until the peppers are charred and softened and the corn is lightly charred, about 6 to 8 minutes total.
  • Grill Cheese: Place the pecorino romano slices on the hot grill. Grill for about 1 minute per side, just until lightly charred and warm. Remove the steaks, peppers, corn, and cheese from the grill.
  • Make Pepper Relish: Chop the charred mini sweet peppers and grilled pecorino romano cheese. Add them to a small bowl with the remaining 1 tablespoon olive oil. Stir until combined.
  • Cut Corn: Slice the kernels off the grilled corn cobs and add them to a large mixing bowl.
  • Add Bacon and Vegetables: Add the chopped precooked bacon, chopped tomatoes, and sliced green onions to the bowl with the corn.
  • Dress Salad: Add the Asiago peppercorn dressing to the bowl. Stir until the corn, bacon, tomatoes, and green onions are evenly coated.
  • Add Corn Muffins: Add the torn corn muffins to the bowl. Gently toss so the muffin pieces stay chunky but pick up some of the dressing.
  • Serve Steaks: Slice the grilled steaks across the grain. Spoon the charred pepper relish over the steak and serve with the cornbread salad.