Smoky Strip Steaks with Mexican-Style Grilled Corn

Name: Smoky Strip Steaks with Mexican-Style Grilled Corn
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: Ribeye Steak; corn; reduced-fat mayonnaise; grated Parmesan cheese; salt; lime; chipotle chile powder; brown sugar; fresh lime juice

40

Minutes

4

Servings

9

Ingredients

2 beef Strip Steaks Bone-In, cut 1 inch thick (12 to 15 ounces each)
4 ears corn, husked
1/4 cup reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese
Salt
Lime wedges (optional)

Seasoning:

1 to 2 teaspoons chipotle chile powder
2 teaspoons brown sugar
2 teaspoons fresh lime juice

Preparation

Step 1

Combine seasoning ingredients in small bowl. Spread 2 teaspoons seasoning mixture evenly onto beef steaks. Spread remaining seasoning mixture onto corn.
Step 2

Place corn on outer edge of grid over medium, ash-covered coals; grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, times remain the same) or until tender, turning occasionally. Place steaks in center of grid over medium, ash-covered coals. Grill, covered, 9 to11 minutes (on gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 3

Spread mayonnaise and sprinkle cheese evenly over corn. Carve steaks into slices. Season beef and corn with salt, as desired. Squeeze lime wedges over beef and corn, if desired. Serve beef with corn.

Nutrition Information

Nutrition information per serving: 313 Calories; 108 Calories from fat; 12g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat;) 75 mg Cholesterol; 200 mg Sodium; 23 g Total Carbohydrate; 2.1 g Dietary Fiber; 29 g Protein; 2.2 mg Iron; 12.3 mg NE Niacin; 0.6 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 5.1 mg Zinc; 29.8 mcg Selenium; 118.8 mg Choline.