Welcome to Recipes-Exchange
Barbeque Recipes Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
Santa Fe Grilled Beef Steaks & Corn
from: Recipes-ExchangeIngredients
* 4 beef T-bone or Porterhouse steaks,
- cut 1-inch thick (about 4 lbs) or
- boneless beef top loin steaks,
- cut 1-inch thick (about 2 1/2 lbs)
* 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
Preparation
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 beefsteaks 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.
Barbeque Recipes News