I think it is safe to say that pretty much the entire country is back in school this week. For those that teach and work in the education system or have kiddos returning to school, when August rolls around and the start of a new school year pops up on the calendar, the lazy days of summer officially come to an end.
However, here in Texas and I am sure with most other states, the summer heat will live on for weeks to come. That is why it is so hard for me to say goodbye to summer. While I love the more consistent schedule the school year brings; I am greatly disappointed to see the lazy days of summer, all the fresh summer produce, and the impromptu summer BBQs with friends come to an end so abruptly.
But despite the fact that the summer fun is quickly fading into the steamy horizon, we still have several more weeks of summer “officially” on the calendar plus football season BBQs and tailgating to look forward to!
Since I am not quite ready to say goodbye to summer, I have a few more recipes I am excited to share with you in the next few weeks to help you all enjoy the last of that summer produce. One summer veggie I love is fresh, sweet summer corn. Those plump juicy kernels, fresh off the cob, just screams summer to me!
I also love that the end of summer brings Hatch chiles! Yes, my friends, I am going to add to the Hatch chile frenzy with today’s recipe and a few others I hope to share in the weeks ahead… at least until the brief Hatch chile season comes to an end. I guess for me, that will signal the official end of summer!
So fire up the grill and make this Grilled Steak with Corn and Green Chile Relish! This meal is so easy that it would be perfect for a lazy Labor Day or for a busy school night the first week of school! The steak is simply marinated in Stubb’s Chipotle Butter Injectable Marinade then grilled to a perfect medium rare (use your indoor grill pan if it is too hot outside or to save time) and then topped with a fresh, creamy and mildly spicy Corn and Green Chile Relish.
Since Hatch chiles are only available for a short time, this recipe for Corn and Green Chile Relish uses Stubb’s Green Chile Anytime Sauce to add that special hatch chile touch to a simple summer dinner that can actually be made year round!
Helpful Tips and Information:
Hatch Chile Substitute: Freshly roasted Hatch chiles add a great pop of flavor to this dish, however, when not in season a jalapeno or Serrano pepper can be substituted.
How to roast chiles: To roast the chiles, line a baking sheet with aluminum foil and preheat the broiler. Position a rack 4 to 5 inches directly below the heating element of your broiler. Arrange the chiles in a single layer on the prepared baking sheet. Place the chiles under the broiler and roast until the skin is charred and blistered, about 3 to 5 minutes.
Using tongs flip roasted chiles over and roast for an additional 3 to 5 minutes on the opposite side. Once completely roasted, remove the chiles from the broiler and place them in zip top plastic bag or heat-safe bowl. Close the bag or cover the bowl with plastic wrap, and let stand for 10 to 15 minutes. Once chiles have cooled, remove chiles from the bag/bowl and peel away the charred skin. Continue with recipe as directed.
Serving Suggestion: Serve steak as directed with relish with a side garden salad or with warm tortillas and a side of rice and black beans.
- For the Chipotle Steak:
- 2 pounds flat iron, flank or skirt steak (or other preferred cut of steak)
- ½ cup Stubb’s Chipotle Butter Injectable Marinade
- For the Corn and Green Chile Relish:
- 4 ears of corn (about 2 cups)*
- 2 large Roma tomatoes, diced
- 1 small red onion, diced
- 1 Hatch chile, jalapeno or Serrano pepper; roasted, seeds removed and diced*
- 2 tablespoons Stubb’s Green Chile Anytime Sauce
- 1 large avocado, diced
- ¼ teaspoon each salt and black pepper
- ¼ cup cotija cheese
- For steak: Place steak in a large plastic baggie or food storage container. Pour ½ cup Stubb’s Chipotle Butter Injectable Marinade over steak, making sure steak is completely covered. Place in refrigerator and marinate for 1 hour or overnight.
- Preheat grill to high heat and oil grill grates. Remove steak from marinade and grill steak over high heat for 4-5 minutes per side for medium rare. Once cooked to desired doneness, remove steak from grill and transfer cooked steak to a plate. Cover steak with foil and allow steak to rest for 10 minutes.
- Thinly slice steak, against the grain, and serve topped with Corn and Green Chile Relish and crumbled cotija cheese
- For Corn and Green Chile Relish: Preheat grill to medium-high heat.
- Remove silk from each ear of corn. Place ears of corn in a large bowl and cover with cold water. Allow corn to soak for 15-20 minutes.
- Remove corn from water; shaking off any excess water. Place corn on preheated grill. Close grill cover and grill corn for 15-20 minutes, turning every 5-8 minutes, or until kernels are tender.
- Allow corn to cool for 5 minutes. Once corn is cool enough to handle, remove husk. Cut kernels off cob and place corn kernels in a large bowl. Add diced tomatoes, red onion, Hatch chiles and Stubb’s Green Chile Marinade. Carefully fold in diced avocado. Season to taste with salt and black pepper. Serve relish over grilled steak and top with crumbled cotija cheese.
Fresh corn can also be steamed to save time. If not in season, substituted thawed and steamed frozen corn.
Other recipes you might enjoy:
Creamy Green Chile Pulled Pork Enchiladas
Hatch Chile, Potato, Bacon and Corn Chowder
Tex-Mex Burgers with Guacamole
Grilled Chicken Suiza Sandwiches
Southwestern Crab Cakes with Green Chile Aioli
Disclosure: I am in a working relationship with Stubb’s Sauces and Marinades. This recipe was developed by me for Stubb’s. This sponsored blog post was written by me on behalf of Stubb’s. All thoughts and opinions are my own. Because of sponsors like Stubb’s I am able to continue to bring you all the content I feature here.