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Santa Fe Grilled Beef Steaks & Corn




Source of Recipe


beefitswhatfordinner.com


List of Ingredients




4 beef T-bone or Porterhouse steaks, cut 1 inch thick (about 4 pounds) or boneless beef top loin steaks, cut 1 inch thick (about 2-1/2 pounds)
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




Recipe



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 beef steaks 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.