Garlic T-Bone Steaks with Grilled Corn Relish

Garlic T-Bone Steaks with Grilled Corn Relish

• 1 Red Bell Pepper
• 4 ears fresh sweet corn, grilled (Click here for The Weekend Grillers easy guide -- How to Grill Corn on the Cob)
• 1 tablespoon Olive Oil
• ¼ cup diced Onion
• 3 tablespoons diced Sun-dried or Roasted Tomatoes (packed in oil)
• 2 Scallions, sliced
• 1 tablespoon freshly squeezed Lime Juice (½ large Lime)
• 1 tablespoon Sherry Vinegar
• ½ tablespoon minced Marjoram
• Salt to taste

• 4 Omaha Steaks T-Bones (about 1 pound each and 1 inch thick)
• 6 cloves Garlic, cut lengthwise into thick slivers about 3/8 inch long
• 1 Serrano Chile, seeded and cut lengthwise into thick slivers about 3/8 inch long
• Salt and freshly ground Black Pepper to taste

1. Grill whole peppers or chiles (with stems attached) over direct medium-high heat, turning frequently until blackened all over, about 10-15 minutes: do not overcook or you will scorch or burn the flesh. (Click here to read Jamie's Easy Guide to Checking the Temperature of your Fire.)
2. Remove peppers with tongs and place in a metal bowl.
3. Cover with plastic wrap and let them "steam" for 10 minutes.
4. When cool enough to handle, peel off the skin with your fingers or with the tip of a sharp knife. Avoid peeling roasted peppers and chiles under water - the natural oils and flavor will be diminished.

1. Dice the pepper you just roasted and place in a mixing bowl.
2. Cut the kernels from the grilled corn cobs and add to the mixing bowl. (If you missed it above, Click here to see how to grill corn on the cob. It's easy!)
3. Heat the 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 to the peppers and corn. Season with salt,
   and toss to combine.
   
   

1. Using the tip of a sharp paring knife, make incisions in the steaks about ½ inch
   deep.
2. Insert the garlic and serrano slivers into the incisions, making sure they are embedded beneath the surface of the steaks.
3. Season with salt and pepper and bring the steaks to room temperature.
4. Grill over direct medium-high heat to the desired doneness. (As always The Weekend Grillers hope that is no "doner" than medium. If you missed it above Click here to read Jamie's Easy Guide to Checking the Temperature of your Fire.)
5. Serve with the relish.

This recipe for Garlic T-Bone Steaks
is brought to you by
The Weekend Grillers and Omaha Steaks

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