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

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

Chef Harry's Steak Spice Rub

• 1 Tbsp. sweet paprika
• 1/2 tsp. ground black pepper
• 1/4 tsp. garlic powder
• 1/4 tsp. ground cumin
• 1/8 tsp. ground red pepper

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 combine seasoning ingredients.  Press 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 stems and tips intact.  Cut slit lengthwise down one side of each chile to create a pocket.  Make another small crosswise cut just below team to form T-shaped opening.  Remove and discard seeds and membranes being careful to keep chiles intact.  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.

Tips from Our Cook

Seasonings may be applied to steak just before cooking or several hours in advance; cover and refrigerate until ready to cook.

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.