Peppery T-Bones and Chili Corn
Recipe from
Midwest Living
Celebrate summer with a grilled steak and some chili-seasoned corn on the cob for dinner. Round out the meal with your favorite potato salad.
Ingredients
-
4 earsfresh sweet corn in husks*see savings
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1 or 2 clovesgarlic, mincedsee savings
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1/2 teaspooncoarsely ground black peppersee savings
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2beef T-bone steaks cut 1- to 1-1/2-inches thick (about 1 pound each)see savings
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2 tablespoonsbutter or margarinesee savings
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1/2 teaspoonchili powdersee savings
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1/4 teaspoonground cuminsee savings
Directions
1.
Pull back husks from each ear of corn, leaving the husks attached at the base. Remove corn silk. Fold husks back around the corn; tie with string at ends of ears. Or, cut thin strips from outside corn husks and use them for ties. Soak corn in cold water for 3 to 4 hours.
2.
Using an uncovered grill, grill corn directly over medium** coals about 20 minutes or until kernels are tender, turning often.
3.
Meanwhile, combine garlic and pepper; rub evenly onto steaks. Grill steaks directly over medium coals to desired doneness, turning steaks once. For 1-inch steaks, allow 14 to 16 minutes for medium-rare to medium doneness. For the 1-1/2-inch steaks, allow 20 to 24 minutes for medium-rare to medium doneness.
4.
Meanwhile, in a small pan, melt butter. Stir in chili powder and cumin. Cook and stir over medium heat for 1 minute to blend flavors.
5.
Carve steaks into thick slices. Serve with corn and butter mixture. Makes 2 or 4 servings.
Note
If the corn doesn't come with husks, wrap it in foil.
Note
To test for medium heat, you should be able to hold your hand over the heat at the height of the food for 4 seconds before you have to pull away.
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