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Dinner

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.

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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.

Servings
4
Prep Time
25 min
Cook Time
10 min
Duration
35 min

Ingredients

  • 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)

Preparation

  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