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Grilled corn on the cob
and T-bone or Porterhouse steaks are served with a tangy Southwestern-style
chili butter.
Santa
Fe Grilled Beef Steaks & Corn
- 4 ears sweet corn, in
husks
-
- Chili Glaze:
1/2 cup Heinz 57 sauce
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
-
- Steaks:
- 4 beef T-bone or
Porterhouse steaks, cut 1-inch thick (about 4 pounds) or
boneless beef top loin steaks, cut 1-inch thick (about 2 1/2
pounds)
3 tablespoons butter
- Peel corn, leaving husks
attached at base; remove silk. Rewrap corn in husks; tie closed.
Soak in cold water 30 minutes.
- Combine glaze ingredients;
remove and reserve 1/4 cup.
- Drain corn. Place on grid
over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes,
turning frequently.
- After 5 or 10 minutes,
place beef steaks on grid with corn. Grill T-bone or Porterhouse
steaks, uncovered, 14 to 16 minutes (top loin steaks 15 to 18
minutes) for medium rare to medium doneness, turning occasionally
and brushing with glaze during last 5 minutes.
- Combine reserved 1/4 cup
glaze and butter in 1-cup glass measure. Microwave on HIGH 1
1/2 to 2 minutes, stirring once.
- Carefully peel corn; brush
with chili butter. Serve with steaks and remaining chili butter.
Makes 4 servings.
Nutrition information per
serving, using beef T-bone steak: 591 calories; 61 g protein;
19 g carbohydrate; 30 g fat; 531 mg sodium; 144 mg cholesterol;
9.9 mg niacin; 0.9 mg vitamin B6; 4.8 mcg vitamin B12; 8.4 mg
iron; 10.9 mg zinc.
Nutrition information per
serving, using beef top loin steak: 557 calories; 58 g
protein; 19 g carbohydrate; 28 g fat; 502 mg sodium; 168 mg cholesterol;
10.3 mg niacin; 0.9 mg vitamin B6; 3.8 mcg vitamin B12; 5.4 mg
iron; 10.0 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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