| Ingredients: |
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4 |
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beef shoulder top blade (Flat Iron) steaks (about 8 ounces each) |
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6 |
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ears fresh sweet corn, in husks |
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2 |
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tablespoons butter, softened |
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1 |
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teaspoon fresh lime juice |
| 1 |
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medium poblano pepper |
| 1 |
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small red finger chili (cayenne) pepper or serrano pepper |
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lime wedges |
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salt and ground black pepper |
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| Rub: |
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2 |
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tablespoons ground cumin |
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3 |
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large cloves garlic, minced |
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2 |
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teaspoons brown sugar |
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1/2 |
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teaspoon freshly grated lime peel |
| 1/4 |
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teaspoon ground red pepper |
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Instructions: |
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1. |
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Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water 30 minutes or up to several hours. |
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2. |
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Combine rub ingredients. For Cumin-Lime Butter, combine 2 teaspoons rub mixture, butter and lime juice in small bowl; set aside. Press remaining rub evenly onto beef steaks. Cover and refrigerate steaks 30 minutes. |
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3. |
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Remove corn from water. Place on grid over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes or until tender, turning occasionally. About 15 minutes before corn is done, move ears to outer edge of grid. Place poblano and finger chili pepper in center of grid; grill poblano pepper 10 to 15 minutes and chili pepper 5 minutes or until skins are completely blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Set aside. |
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4. |
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Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. |
| 5. |
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Remove and discard husks from corn. Cover and refrigerate 2 steaks, 2 ears corn and grilled peppers to use in Steak and Grilled Corn Tortillas. Carve remaining 2 steaks into slices. Squeeze lime wedges over beef, as desired. Spread Cumin-Lime Butter over remaining 4 ears corn. Season beef and corn with salt and black pepper, as desired. |
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Grill Once, Eat Twice Variation
Steak and Grilled Corn Tortillas
For Corn salsa, cut corn kernels from cobs; place in medium bowl. Remove and discard stems and seeds from leftover grilled peppers. Chop peppers; add to corn. Stir in 2 tablespoons olive oil, 1 to 2 tablespoons chopped fresh cilantro. 1 tablespoon fresh lime juice and 1 ¼ teaspoon salt; set aside. For Avocado Cream, combine 1 coarsely mashed ripe avocado, 1 tablespoon chopped fresh cilantro, 1 tablespoon dairy sour cream, 1 teaspoon fresh lime juice and 1/8 teaspoon sale in small bowl; set aside. Carve leftover grilled steaks into thin slices. Serve beef in 8 warmed 6 to 7-inch corn tortillas topped with Corn Salsa and Avocado Cream.
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Makes 4 servings.
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| Recipe courtesy of The Beef Checkoff |
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