Grilled Steak with Corn and Green Chile Relish

NOTE: When in season, one roasted diced hatch chile can be added to the corn relish for added flavor.
  • 9



  • 2 pound flat iron, flank or skirt steak (or other preferred cut of steak)
  • 1/3 cup Stubb's Chipotle Butter Injectable Marinade
  • 4 ears of corn (2 cups)
  • 2 large Roma tomatoes, diced
  • 1 small red onion, diced
  • 2 tablespoon Stubb's Green Chile Marinade
  • 1 large avocado, diced
  • 1/4 teaspoon each salt and black pepper
  • 1/4 cup cotija cheese


  • For steak: Place steak in a large plastic baggie or food storage container. Pour 1/3 cup Stubb's Chipotle Butter Injectable Marinade over steak, making sure steak is completely covered. Place in refrigerator and marinate for 1 hour or overnight.

  • Preheat grill to high heat and oil grill grates. Remove steak from marinade and grill steak over high heat for 4-5 minutes per side for medium rare. Once cooked to desired doneness, remove steak from grill and transfer cooked steak to a plate. Cover steak with foil and allow steak to rest for 10 minutes. Thinly slice steak, against the grain and serve topped with Corn and Green Chile Relish and crumbled cotija cheese

  • For Corn and Green Chile Relish: Preheat grill to medium-high heat.

  • Remove silk from each ear of corn. Place ears of corn in a large bowl and cover with cold water. Allow corn to soak for 10-15 minutes.

  • Remove corn from water; shaking off any excess water. Place corn on preheated grill. Close grill cover and grill corn for 15-20 minutes, turning every 5-8 minutes, or until kernels are tender.

  • Allow corn to cool for 5 minutes. Once corn is cool enough to handle, remove husk. Cut kernels off cob and place corn kernels in a large bowl. Add diced tomatoes, red onion, and Stubb's Green Chile Marinade. Carefully fold in diced avocado. Season to taste with salt and black pepper. Serve relish over grilled steak and top with crumbled cotija cheese.

Nutrition information (per Serving)