Steak Sandwich with Corn Relish

  • Yield 8 servings

Spicy strips of grilled round steak are topped with a spicy corn relish and served on crusty sourdough bread.


3 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon salt, or to taste
2 teaspoons ground pepper, or to taste
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 pounds top round steak, trimmed
8 -- crusty sourdough bread rolls
3 cups Spicy Corn Relish (see recipe)


  1. To prepare the sandwich:  Combine first 6 ingredients in bowl.
  2. Generously rub both sides of steak with spice mixture.  Cover and chill at least 1 hour and up to 8 hours.
  3. Grill steak to desired doneness, about 4 minutes per side for medium-rare.  Cool 5 minutes.  (Can be made 1 day ahead. Cover and chill).
  4. Cut steak across grain into thin slices.
  5. Cut rolls in half horizontally and cut out bread centers, leaving 2-inch thick shells.
  6. Mound sliced steak in each roll.
  7. Divide relish amond sandwiches.
  8. Place top of roll over filling; press to compact. (Can be make 1 hour ahead.  Wrap in foil; chill.)
  9. To prepare Spicy Corn Relish:  Combine all ingredients in heavy large saucepan.
  10. Bring to boil, stirring occasionally.  Reduce heat, simmer until almost all liquid has evaporated, stirring occasionally, about 45 minutes.
  11. Cool completely.  Cover and chill.
  12. Bring to room temperature before using.

Recipe reprinted with permission from the Junior Service League’s West of the Rockies (Grand Junction, Colorado, 1994).





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