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SANTA FE GRILLED STEAKS AND CORN (Sunday




Source of Recipe


ArcaMax
SANTA FE GRILLED STEAKS AND CORN (Sunday)
Makes 6 servings

Preparation time: 5 minutes; soaking time for corn: 30 minutes

Cooking time: 20 to 30 minutes for corn; 14 to 16 minutes for steaks; 3 to 4 minutes for chili butter

4 ears corn-on-the-cob in husks

1/2 cup steak sauce

2 cloves minced garlic

1 1/2 teaspoons chili powder

1/2 teaspoon cumin

3 beef porterhouse steaks, cut 1 inch thick

2 tablespoons butter

Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes.

Meanwhile, in a small bowl, combine steak sauce, garlic, chili powder and cumin; reserve 1/4 cup glaze. Heat grill. Drain corn, place on medium-hot grill. Grill, uncovered, 20 to 30 minutes, turning frequently. After 10 minutes, place steaks on grill with corn. Grill, uncovered, 14 to 16 minutes for medium-rare to medium doneness, turning occasionally and brushing with glaze during last 5 minutes.

Combine reserved 1/4 cup glaze with butter in a 2-cup measure. Microwave on medium (50 percent power) 3 to 4 minutes or until butter is melted. Carefully peel corn; brush with chili butter. (Divide remaining 2 steaks into 4 portions; serve with remaining chili butter.

Per serving: 385 calories, 33 grams protein, 20 grams fat (45 percent calories from fat), 8.3 grams saturated fat, 20 grams carbohydrate, 86 milligrams cholesterol, 367 milligrams sodium, 3 grams fiber.