4 beef T-bone or boneless beef
top loin steaks, 1-inch thick
4 ears fresh sweet corn, in husks
1/2 cup Heinz 57 Sauce
2 cloves garlic, crushed
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
Pull back husks from each ear of corn, leaving husks attached to base. Remove
corn silk. Fold husks back around corn; tie at end of each ear with string or strip
of outside corn leaves. Soak in cold water for 30 minutes; drain.
Place corn on grid over medium, ash-covered coals; grill, uncovered, 20 to 30
minutes, turning often.
Meanwhile, combine glaze ingredients. Reserve 1/4 cup for chili butter.
Place beef steaks on grid and grill beef T-bone steaks for 15 to 18 minutes (beef
top loin steaks 14 to 16 minutes) for medium rare to medium doneness, turning once
and brushing with glaze.
In a 1-cup glass measure, add butter to reserved glaze and microwave on HIGH
for 1 1/2 to 2 minutes, stirring once.
Stir to combine and melt any remaining butter.
Remove steaks and corn from grill. Carefully peel away corn husks and brush with
Serve beef with corn; pass remaining chili butter.