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
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.
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
Remove steaks and corn from grill. Carefully peel away corn husks and brush
with chili butter.
Serve beef with corn; pass remaining chili butter.