Smoky Strip Steaks with Mexican-Style Grilled Corn

Main Ingredient: Black Canyon® Angus Bone-In Beef Strip (top loin) Steaks
Servings: 4



2 Black Canyon® Angus Bone-In Beef Strip (top loin) Steaks, cut 1 inch thick (12 to 15 ounces each)
4 Ears corn, husked
1/4 Cup reduced-fat mayonnaise
2 Tablespoons grated Parmesan cheese
Lime wedges (optional)
1 to 2 Teaspoons chipotle chile powder
2 Teaspoons brown sugar
2 Teaspoons fresh lime juice


  1. Combine seasoning ingredients in small bowl. Spread 2 teaspoons seasoning mixture evenly onto steaks. Spread remaining seasoning mixture onto corn.
  1. Place corn on outer edge of grid over medium, ash-covered coals; grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, times remain the same) or until tender, turning occasionally. Place steaks in center of grid over medium, ash-covered coals. Grill, covered, 9 to11 minutes (on gas grill, 9 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  1. Spread mayonnaise and sprinkle cheese evenly over corn. Carve steaks into slices. Season beef and corn with salt, as desired. Squeeze lime wedges over beef and corn, if desired. Serve beef with corn.

Nutritional Information

Nutrition information per serving: 313 Calories; 12 g Total Fat (4 g Saturated Fat; 3 g Monounsaturated Fat); 75 mg Cholesterol; 200 mg Sodium; 23 g Total Carbohydrate; 2.1 g Dietary Fiber; 29 g Protein; 2.2 mg Iron; 12.3 mg Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.1 mg Zinc; 29.8 mcg Selenium; 118.8 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.