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Santa Fe Grilled Steak and Corn



  • 4 beef T-bone or boneless beef top loin steaks, 1-inch thick
  • 4 ears fresh sweet corn, in husks
  • 3 tablespoons butter


  • 1/2 cup Heinz 57 Sauce
  • 2 cloves garlic, crushed
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin


  1. Steak: 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.
  2. Place corn on grid over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes, turning often. Meanwhile, make the Glaze.
  3. Glaze: Combine ingredients. Reserve 1/4 cup for chili butter.
  4. 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.
  5. Chili Butter: 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.
  6. Remove steaks and corn from grill. Carefully peel away corn husks and brush with chili butter.
  7. Serve beef with corn; pass remaining chili butter.

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