Garlic and Chile-Stabbed T-Bone Steaks

1 red bell pepper
4 ears fresh sweet corn, husk and silk removed
3 T. olive oil, divided
1/4 C. diced onion
3 T. diced sun-dried tomatoes packed in oil, drained well
2 green onions, washed, ends removed, sliced
1 T. freshly squeezed lime juice
1 T. sherry or red wine vinegar
1/2 T. minced marjoram or 1/2 teaspoon dried

4 T-bone steaks, about 1 pound each and 1-inch thick
6 cloves garlic, peeled, cut lengthwise into thin slivers
1 serrano chile, seeded, cut lengthwise into thick slivers
salt and freshly ground black pepper to taste

Preheat the grill on high heat. Roast the red pepper on the grill directly over the heat until charred on all sides, 10-15 minutes. Brush the corn with 2 tablespoons olive oil. Roast the corn on the grill away from the heat, turning frequently, until lightly browned on all sides. Remove the pepper and place in a bowl, cover and let steam for 10 minutes.

When the pepper is cool enough to handle, remove the skin and dice. Place in a medium bowl. Remove the corn and, when cool enough to handle, cut the kernels from the cobs and add to the mixing bowl.

Adjust the grill heat to medium-high.

Heat the remaining 1 tablespoon olive oil in small skillet over medium heat. Add the onion and saute until soft, 3-4 minutes. Transfer the onions to the bowl with the corn and peppers and add the sun-dried tomatoes, green onion, lime juice, vinegar and marjoram. Season with salt and toss to combine.

Using the tip of a sharp knife, make incisions in the steaks about 1/2-inch deep. Insert the garlic and serrano slivers into the incisions, making sure they are embedded beneath the surface of the steaks. Season with salt and pepper.

Grill the steaks over direct medium-high heat for 5-6 minutes on each side for medium-rare, 7-8 minutes for medium, or to the desired doneness. Remove from the grill and serve with the relish.

Makes 4 servings.


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