"The Corn is a Win" Salisbury Steak with Grilled Corn-Chipotle Relish

"You killed it with the corn." That's what Kyle said when he dove into this phenomenal meal. Juicy, Southwest-seasoned Salisbury steaks, in a rich, chili-scented gravy, topped with the world's best grilled corn relish. There are so many flavors/textures going on... it's almost wicked.

Yes, I realize this is the least traditional Salisbury steak recipe you've probably ever seen. But  (in my opinion), it was time to shake things up! The ground beef patties are perfectly seasoned with onion, garlic, oregano, and cilantro. In fact, they're so tasty, you could eat them plain. But that gravy... it's a simple blend of butter/flour/broth, but a touch of chili powder adds a smoky richness that perfectly compliments the steak.

Now for that corn! Grilled cob corn is tossed with fresh cilantro, green onion and just enough chipotle chilies in adobo to add heat and depth. It's fresh, colorful, crisp, and insanely addictive. You could certainly eat it without the steak and gravy, but when you combine all three elements, the dish is elevated to heights beyond. Trust me; make this.

If you want to prep ahead, you can assemble the steaks up to 24 hours before cooking. Cover them with plastic and refrigerate until ready to cook. You can also make the corn relish up to 24 hours in advance. Cover with plastic and refrigerate until ready to serve.

Serving suggestion: I served the steak/gravy and corn over fluffy white rice. I suggest you serve everything with some sort of "starch" to soak up the gravy. Couscous, quinoa, pasta, and bread would make great choices!

"The Corn is a Win" Salisbury Steak with Grilled Corn-Chipotle Relish

For the grilled corn relish: 
Cooking spray
4 ears cob corn, shucked
2 tablespoons chopped fresh cilantro
1 green onion, chopped
1 teaspoon minced chipotle chilies in adobo sauce
1 teaspoon fresh lime juice
Salt and freshly ground black pepper
For the steak: 
1 pound lean ground beef
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon olive oil
For the gravy: 
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 teaspoon chili powder

To make the corn relish, coat a stovetop grill pan or griddle with cooking spray and preheat to medium-high. Add the corn to the hot pan and cook until browned on all sides, turning frequently. Transfer the corn to a large piece of foil and wrap tightly. Let stand for 5 minutes to steam/soften the kernels.
Cut the corn from the cob and transfer the kernels to a large bowl. Add the cilantro, green onion, chipotle chilies, and lime juice and toss to coat. Season to taste with salt and pepper. Set aside while you prepare the steaks.
To make the steaks, in a large bowl, combine the beef, oregano, cilantro, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 4 oval patties, each about 1-inch thick.
Heat the oil in a large skillet over medium-high heat. Add the steaks and cook until browned on both sides. Transfer the steaks to a plate and set aside.
To make the gravy, melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the broth and chili powder and bring to a simmer. Simmer for 1 minute, until thickened. Return the steaks to the pan and return to a simmer. Simmer for 2 to 3 minutes, until the steaks are cooked through. Season the gravy with salt and pepper. 
Serve the steaks and gravy with the corn relish spooned over top.
Serves 4