Santa Fe Grilled Beef Steaks & Corn

Main Ingredient: Grilled Beef Steak
Servings: 4



4 (about 4 pounds) Angus Beef T-bone or Porterhouse Steaks, cut 1 inch thick
4 ears sweet corn, in husks
3 tablespoons butter


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 ¼ 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 steaks on grid with corn. Grill steaks, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with glaze during last 5 minutes.

4. 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.

Meal Tips

To make the Chili Glaze, use the following ingredients:

½ cup Heinz 57 sauce
2 cloves garlic, minced
1-½ teaspoons chili powder
½ teaspoon ground cumin