Santa Fe Grilled Beef Steaks & Corn
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.
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