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Santa Fe Grilled Beef Steaks &Corn
4 Omaha Steaks T-bone Steaks or 4 Omaha Steaks Porterhouse Steaks
4 ears sweet corn, in husks
3 tablespoons butter
Chili Glaze Ingredients:
½ cup prepared steak sauce
2 cloves garlic, minced
1-½ teaspoons chili powder
½ teaspoon ground cumin
- 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 ¼ cup.
- Drain corn. Place on grill over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently.
- After 5 or 10 minutes, place beef steaks on grill with corn. Grill T-bone or Porterhouse steaks, uncovered, 14 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with glaze during last 5 minutes.
- Combine reserved ¼ cup glaze and butter in 1-cup glass measure. Microwave on HIGH 1-½ to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.
Total Preparation and Cooking Time: 30 minutes
Recipe and Photo courtesy of The Beef Checkoff
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