Chili Roasted Sirloin Steak with Corn Pudding
3 pounds boneless beef top sirloin steak, cut 2-inches thick
2 large cloves garlic, crushed
2 teaspoons chili powder
3/4 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground cumin
Salt and ground black pepper as desired
1 (20-ounce) bag frozen whole kernel corn, defrosted
1 small onion, quartered
2 cups milk
3 large eggs, beaten
1 (8.5-ounce) box corn muffin mix
1/2 teaspoon salt
1 cup (4-ounces) shredded cheddar cheese
- Preheat oven to 350ºF (175ºC).
- Combine garlic, chili powder, oregano and cumin. Press into both sides of steak.
- Place steak on rack in shallow roasting pan. Do not add water or cover. Roast in 350ºF (175ºC) oven for 50 to 60 minutes or 16 to 20 minutes per pound. Remove steak when meat thermometer inserted in center registers 140ºF (60ºC) for medium-rare or 150ºF (65ºC) for medium doneness. Season with salt and pepper to taste. Cover steak with aluminum foil. Tent and let stand 10 minutes.
- For Corn Pudding: Combine corn and onion in food processor bowl fitted with steel blade. Cover and process until corn is broken but not puréed, scraping side of bowl as necessary.
- Add milk and eggs. Process until just blended. Add muffin mix and salt and process only until mixed.
- Pour mixture into greased 7 1/2 x 11 3/4-inch baking dish. Bake in 350ºF (175ºC) oven for 45 to 50 minutes or until outside crust is golden brown. Sprinkle with cheese and place under broiler so surface is 3 to 4-inches from heat. Broil until cheese is melted and top is crusty.
- To Serving: Carve steak into thin slices and serve with the Corn Pudding.
Makes 8 to 10 servings.
Recipe and photograph courtesy of The Beef Checkoff.