Steak Board

corn relish

1 cup frozen corn, thawed

1/2 cup chopped seeded tomatoes

1/2 cup chopped seeded cucumber

3 tablespoons thinly sliced green onions

2 tablespoons apple cider vinegar   

2 teaspoons olive oil   

1 teaspoon sugar   

1/2 teaspoon ground cumin 

1/4 teaspoon salt 

• • 

Combine all ingredients in medium bowl. Cover and refrigerate at least 1 hour to allow flavors to blend. Serve cold. Cook's Tip: You may use cooked fresh corn instead of frozen corn; omit sugar when using fresh corn. Corn relish may be prepared a day ahead.

peach compote

1 cup diced peaches, fresh or frozen 

1 cup diced sweet onion 

1 cup Budweiser beer 

1/4 cup packed brown sugar 

2 teaspoons chopped fresh rosemary

• •

Heat large skillet over medium heat until hot. Add peaches and onion;  cook and stir until lightly browned about 5 minutes.  Add beer, brown sugar and rosemary; bring to a boil.  Cook until peaches and onion are soft and liquid is almost gone, 13 to 15 minutes;  keep warm until served.

chimichurri sauce

2 cloves garlic  

1/2 cup packed fresh cilantro   

1/2 cup packed fresh parsley   

1/4 cup olive oil   

2 tablespoons fresh lemon juice   

1/2 teaspoon salt   

1/2 teaspoon freshly grated lemon peel   

1/4 teaspoon crushed red pepper

• •

Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 cup sauce for serving.