BEEF RECIPES


SANTE FE GRILLED STEAK & CORN - 30 MINUTES

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

Glaze:

  • ½ cup steak sauce
  • 2 cloves garlic, crushed
  • 1-1/2 tsp chili powder
  • ½ tsp ground cumin

 

1. 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 30 minutes. Drain.

2. Place corn on grill over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes, turning often.

3. Meanwhile, combine glaze ingredients; reserve 1/4 cup for chili butter. Place beef steaks on grid and grill beef T-bone steaks 15 to 18 minutes (beef top loin steaks 14 to 16 minutes) for medium rare to medium doneness, turning once and brushing with glaze.

4. In a 1-cup glass measure, add butter to reserved glaze and microwave on HIGH 1-1/2 to 2 minutes, stirring once. Stir to combine and melt any remaining butter.

5. Remove steaks and corn from grill. Carefully peel away corn husks and brush with chili butter. Serve beef with corn; pass remaining chili butter. 4 servings.

 

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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com