Grilling, Smoking and Barbecuing Recipes
Santa Fe Grilled Steak and Corn
Ingredients
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
Glaze
- 1/2 cup Heinz 57 Sauce
- 2 cloves garlic, crushed
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
Instructions
Steak and Corn
- 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, make the Glaze.
Glaze
- Combine 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.
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.
- Remove steaks and corn from grill. Carefully peel away corn husks and brush with chili butter.
- Serve beef with corn; pass remaining chili butter.