• 2 tablespoons lime juice
• 1 tablespoon worcestershire sauce
• 1 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, finely chopped
• 1 T-bone steak (750g/1-1/2 lb) 1-1/2 inch, trimmed

• 1/2 cup frozen corn kernels
• 1/2 red pepper, chopped
• 1/2 cup chopped red onion
• 2 tablespoons mild green chili peppers, chopped, canned
• 1 tablespoon cider vinegar
• 2 teaspoon granulated sugar

1. In a flat glass pan, mix the lime juice, Worcestershire sauce, jalapeno peppers and chopped garlic. Add the steak in the back for the coat. Cover the dish with plastic wrap and place in refrigerator 30 minutes.
2. Sprinkle the pan with a sheet of aluminum foil. Place the steak on the grill pan. Jeter la marinade. Discard the marinade. Grill 4 inches from heat, turning once, until it is sore, about 15 minutes.

1. Spray medium saucepan with vegetable coating. Add the corn kernels, red pepper and yellow. Cook over medium heat 5 minutes stirring em. Add the chili-peppers, vinegar and sugar. Cook 1 minute longer. Place the relish in a bowl. Remove steak to a serving dish. Serve with relish.

Serves 4
T-bone steak is good 4 servings. If it is less thick, reduce the cooking time by 2 to 3 minutes. Remove visible fat prior to grilling.
The accompanying corn relish well, chicken, pork, hot dogs and hamburgers. Use the trempettte also with tortilla chips