Chester's Recipes
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Santa Fe Grilled Beef Steaks and Corn
A simple chili glaze is used as a spicy finishing touch for savory butter on grilled corn and steaks.
Yield: 4 servings
Preparation Time: 40 minutes
Ingredients
| 2 | beef T-Bone steaks cut 1-inch thick (about 2 pounds) | ||
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| 4 | ears | sweet corn, in husks | |
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| 3 | tablespoons | butter | |
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| Chili Glaze: | |||
| 1/2 | cup | prepared steak sauce | |
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| 2 | teaspoons | minced garlic | |
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| 1 1/2 | teaspoons | chili powder | |
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| 1/2 | teaspoon | ground cumin | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 369 | |
| Calories From Fat: | 162 | |
| Total Fat: | 18g | |
| Saturated Fat: | 8.5g | |
| Cholesterol: | 72mg | |
| Sodium: | 670mg | |
| Total Carbohydrates: | 26g | |
| Dietary Fiber: | 2.5g | |
| Protein: | 27g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Cook's Tip:
Two Strip Steaks Boneless, cut 1 inch thick (about 1-1/4 pounds) may be substituted for T-Bone Steaks. For charcoal, grill, covered, 11 to 14 minutes (for gas, grill 11 to 15 minutes) for medium rare to medium doneness, turning occasionally.
Photo and Recipe Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
Please note that some ingredients and brands may not be available in every store.
Chester's Recipes
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