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By Christie Vanover | Published August 17, 2014 | Last Updated December 28, 2022

I’m usually a steak purist and avoid smothering my beef with sauces and spreads, but last night, I discovered a quick way to punch a cow with flavor. Mezzetta makes a roasted bell pepper & chipotle spread that is fiery and robust. It was the key ingredient to a 30-minute dinner of grilled Chipotle Skirt Steak with Roasted Corn Relish

The past few days I had a fun reunion in Vegas with a bunch of my foodie friends to watch the finale of the World Food Championships. My husband didn’t get much attention from me, and I was pretty exhausted when I got home. Little sleep can do that to ya.

I wanted to spoil him with a really tasty dinner, but I didn’t feel like cooking all day. When I looked in the pantry, I saw the chipotle spread winking at me. The cute little jar was whispering, “trust me, I’ll do the trick.”

I grabbed some corn and reached into a bag of mini peppers; I selected 2 of each color along with a couple jalapenos. The steak was rubbed with the basics: salt, pepper, oil and soy sauce, and I let it rest while I roasted the veg.

I dipped the pastry brush right in the jar and kissed the veggies with more smoky pepper flavor.

Then, I grilled the steak. Since I was dealing with raw meat, I spooned the spread into a small bowl, so not to cross-contaminate.

We loved the final result, and it only took 30 minutes. And it wasn’t a hard 30 minutes…most of that time, I was sipping wine by the grill and talking on social media.

We devoured the entire steak. It was a perfect amount for two. We only ate about half of the corn though. So if you make two steaks, this recipe would be perfect for four people.

It does have a kick of heat. If you prefer a milder flavor, stir a little sour cream into the corn relish and drizzle the steak with sour cream or ranch dressing.

Chipotle Skirt Steak with Roasted Corn Relish

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Servings 2 servings - grill 2 steaks to serve 4

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Ingredients

1 lb. skirt steak
salt and pepper
vegetable oil
soy sauce
3 cobs corn
6 mini peppers 2 red, 2 orange, 2 yellow
2 jalapenos optional for heat
¾ jar Mezzetta Roasted Bell Pepper and Chipotle Spread
cilantro optional garnish
sour cream or ranch optional to mild out the heat

Instructions

Sprinkle salt and pepper generously on both sides of the steak. Drizzle oil and soy sauce on each side and rub in. Let rest at least 15 minutes.
Heat grill to medium high. Place the corn and peppers on the grill. Drizzle with oil and season with salt and pepper. Grill for about 15 minutes, turning occasionally.
Brush about 2 tablespoons of chipotle spread on the vegetables and continue grilling for 5 more minutes, turning occasionally.
Place the skirt steak on the grill. Brush 1-2 tablespoons chipotle spread on the top of the steak and grill for 6 minutes.
Chop the peppers and cut the corn off the cob.
Toss with 1 tablespoon chipotle spread.
Flip the steak and brush with 1-2 tablespoons chipotle spread. Grill for 3 minutes.
Remove to a platter and let rest for 5-10 minutes. Garnish with cilantro for a pretty presentation.
Cut against the grain and serve with the chipotle corn relish.
[OPTION: If you prefer a milder flavor, stir a little sour cream into the corn relish and drizzle the steak with sour cream or ranch dressing]