1/3 Photos of Vaquero Steaks With Pepper Relish and Goat Cheese
Summer is grilling time! Another delicious recipe from Cuisine at Home.
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Units: US | Metric
- 14.78 ml brown sugar
- 7.39 ml ground paprika
- 7.39 ml ground cumin
- 7.39 ml dried oregano
- 7.39 ml black pepper
- salt, to taste
- 453.59 g tri-tip steak (3/4 inch thick) or 453.59 g sirloin steak (3/4 inch thick)
- 1About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.
- 2Rub the remaining rub into the meat and allow to sit at room temperature.
- 3Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.
- 4Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.
- 5Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.
- 6Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.
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Nutritional Facts for Vaquero Steaks With Pepper Relish and Goat Cheese
Serving Size: 1 (100 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 303.8
- Calories from Fat 170
- Total Fat 18.8 g
- Saturated Fat 6.4 g
- Cholesterol 73.7 mg
- Sodium 77.5 mg
- Total Carbohydrate 10.6 g
- Dietary Fiber 1.9 g
- Sugars 5.3 g
- Protein 23.1 g
The following items or measurements are not included: