Grilled Steak Chiles Rellenos with Mango Salsa and Creamy Corn Sauce Steaks

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Servings
   Serves 4

Prep Time
   1 hour

Cook Time
   30 minutes

Cooking Methods
   Grilling
   Broiling

Beef Type
   Sirloin

Ingredients

• 1 well-trimmed boneless beef top sirloin steak, cut 3/4 inch thick (1 lb.)
• 12 Anaheim chiles
• 1 cup shredded mozzarella cheese
• 1 Tbsp. olive oil

Mango Salsa

• 1 large mango, diced
• 2 large plum tomatoes, seeded, diced
• 3 green onions, chopped
• 1 small serrano pepper, seeded, diced

Corn Sauce

• 1 cup drained canned corn
• 1 cup regular or reduced fat evaporated milk
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1/8 tsp. ground red pepper
• 2 Tbsp. Chef Harry's Steak Spice Rub

Instructions

Combine salsa ingredients in medium bowl; cover and refrigerate until ready to use.

Place sauce ingredients in blender or food processor container. Cover; process until smooth. Pour into small saucepan. Set aside.

Place chiles on grid over medium, ash-covered coals. Grill 8 to 10 minutes or until skins blister and begin to blacken, turning frequently. Place in food-safe plastic bag; close bag. Let stand 15 minutes.

Meanwhile press spice rub evenly onto steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 13 to 16 minutes for medium rare to medium doneness, turning occasionally; cool slightly. Cut steak into bite-size pieces. Combine steak pieces and cheese in medium bowl. Set aside.

Remove and discard skins from chiles, leaving steam and tips intact. Cut slit lengthwise down one side of each chile to create a pocket. Make another small crosswise cut just below stem to form T-shaped opening. Spoon about 1/4 cup beef mixture into pocket of each chile.

Heat oil in large nonstick skillet over medium heat until hot. Place stuffed chiles in skillet, overlapping peppers slightly, if necessary. Cook 5 to 8 minutes or until heated through and cheese melts. Meanwhile cook corn sauce over medium heat 5 minutes or until heated through, stirring occasionally.

Spoon sauce on individual plates; top with chiles. Serve with salsa.

Nutritional Information

Nutrition info per serving: 409 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 62 mg cholesterol; 654 mg sodium; 40 g carbohydrate; 5.0 g fiber; 41 g protein; 10.5 mg niacin; 1.4 mg vitamin B6; 1.5 mcg vitamin B12; 4.0 mg iron; 32.0 mcg selenium; 5.5 mg zinc.