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| | | | This recipe is an excellent source of protein, iron, zinc, niacin, vitamin B6 and vitamin B12. | |  |
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Santa Fe Grilled Beef Steaks & Corn
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Ingredients: |
| 4 |
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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 |
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ears sweet corn, in husks |
| 3 |
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tablespoons butter |
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Chili Glaze: |
| 1/2 |
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cup prepared steak sauce |
| 2 |
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cloves garlic, minced |
| 1-1/2 |
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teaspoons chili powder |
| 1/2 |
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teaspoon ground cumin |
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Instructions: |
| 1. |
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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. |
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Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently. |
| 3. |
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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. |
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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. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving, using beef T-bone steak: 591 calories; 61 g protein; 19 g carbohydrate; 30 g fat; 531 mg sodium; 144 mg cholesterol; 9.9 mg niacin; 0.9 mg vitamin B6; 4.8 mcg vitamin B12; 8.4 mg iron; 10.9 mg zinc.
Nutrition information per serving, using beef top loin steak: 557 calories; 58 g protein; 19 g carbohydrate; 28 g fat; 502 mg sodium; 168 mg cholesterol; 10.3 mg niacin; 0.9 mg vitamin B6; 3.8 mcg vitamin B12; 5.4 mg iron; 10.0 mg zinc. |
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