Olive Relish Topped Steak Over Corn Basil Sauté

Olives, roasted red peppers and tomatoes combine for a flavorful condiment to this juicy steak. Since top round is a lean, relatively tough cut, be sure to marinate it overnight to tenderize the meat. Here we use the broiler to cook the steak, but a grill would work equally well.
Olive Relish Topped Steak over Corn Basil Sauté Recipe

Olive Relish Topped Steak over Corn Basil Sauté Recipe

Beef is one of the top sources of zinc, a mineral that is key to maintaining a healthy immune system. We suggest opting for grass- fed beef as research shows that it contains more nutrients, such as carotenoids.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1⁄4 cup plus 2 tbsp balsamic vinegar, divided
  • 1⁄4 cup low-sodium chicken broth
  • 1 lb top round steak (1⁄2- to 3⁄4-inch thick), trimmed of fat and cut into 4 portions
  • 10 pimento-stuffed green olives, finely chopped
  • 1 large Roma tomato, seeded and finely chopped
  • 6 tbsp finely chopped jarred roasted red pepper (1 pepper or 2 oz)
  • 1 tsp raw honey
  • 1⁄2 tsp sea salt, divided
  • 1⁄4 tsp dried oregano
  • Olive oil cooking spray
  • 1 tsp olive oil, divided
  • 2 cups frozen corn kernels, thawed and drained (or 4 ears, shucked and kernels removed)
  • 16 large fresh basil leaves, cut into thin strips (about 2 1⁄2 tbsp)


  1. Into a large zip-top plastic bag, pour 1⁄4 cup vinegar and broth. Add steaks, seal bag and marinate overnight in the refrigerator.
  2. In a medium bowl, combine olives, tomato, pepper, honey and remaining 2 tbsp vinegar. Set aside.
  3. Remove steaks from bag, discarding excess marinade. Season steaks with 1⁄4 tsp salt and oregano. Position oven rack 6 inches below heating element and preheat broiler to high. Mist a grated broiler pan with cooking spray and place over a large foil-lined baking sheet. Arrange steaks on broiler pan. Broil steaks for 6 to 8 minutes, turning halfway, or to desired doneness. Remove steaks from oven, cover and let rest for 5 minutes. With a serrated knife, thinly slice steak
  4. In a medium nonstick sauté pan on medium, heat oil. Add corn and remaining 1⁄4 tsp salt and sauté until slightly tender, about 3 minutes. Remove from heat and stir in basil.
  5. Divide steak and relish among serving plates, spooning some relish juices over meat. Serve with corn mixture.

Nutrition Information

  • Serving Size: 4oz steak and 1/4 of relish and corn
  • Calories: 275
  • Carbohydrate Content: 20 g
  • Cholesterol Content: 75 mg
  • Fat Content: 9 g
  • Fiber Content: 2.5 g
  • Protein Content: 30 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 520 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 4 g
  • Polyunsaturated Fat Content: 1 g