Santa Fe Grilled Beef Steaks & Corn

Name: Santa Fe Grilled Beef Steaks & Corn
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: T-Bone Steak; sweet corn; butter; steak sauce; garlic; chile powder; ground cumin

A simple chile glaze is used as a spicy finishing touch for savory butter on grilled corn and steaks.

Cook Time: 40 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

2 beef T-Bone Steaks, cut 1 inch thick (about 2 pounds)
4 ears sweet corn, in husks
3 tablespoons butter

Chili Glaze:

1/2 cup prepared steak sauce
2 teaspoons minced garlic
1-1/2 teaspoons chile powder
1/2 teaspoon ground cumin

Preparation

Step 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.
Step 2

Drain corn. Place on grid over medium, ash-covered coals. Grill, covered, 20 to 30 minutes, turning frequently.
Step 3

After 5 or 10 minutes, place beef T-Bone Steaks on grid with corn. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with glaze during last 5 minutes.

Cooking Tip:
Two Strip Steaks Boneless, cut 1 inch thick (about 1-1/4 pounds) may be substituted for T-Bone Steaks. For charcoal, grill, covered, 11 to 14 minutes (for gas, grill 11 to 15 minutes) for medium rare to medium doneness, turning occasionally
Step 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 chile butter. Serve with steaks and remaining chile butter.

Nutrition Information

369 Calories

0 %*

8.5g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

4.1 mg IRON

0 %DV

5.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 369 Calories; 162 Calories from fat; 18g Total Fat (8.5 g Saturated Fat; 0.35 g Trans Fat; 1.2 g Polyunsaturated Fat; 6.6 g Monounsaturated Fat;) 72 mg Cholesterol; 670 mg Sodium; 26 g Total Carbohydrate; 2.5 g Dietary Fiber; 27 g Protein; 4.1 mg Iron; 595 mg Potassium; 6.1 mg NE Niacin; 0.5 mg Vitamin B₆; 2 mcg Vitamin B₁₂; 5.1 mg Zinc; 10.1 mcg Selenium; 114.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Choline; and a good source of Potassium, and Selenium.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.