Santa Fe Grilled Beef Steaks & Corn Recipe
Ingredients:
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)
4 ears sweet corn, in husks
3 tablespoons butter
Chili Glaze:
1/2 cup Heinz 57 sauce
2 cloves garlic, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
Instructions:
1. 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.
2. Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered,
20 to 30 minutes, turning frequently.
3. 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.
4. 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.
|
