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Peppery T-Bones and Chili Corn
- Makes: 2 to 4 servings
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.
ears of fresh sweet corn in husks*
cloves garlic, minced
coarsely ground black pepper
beef T-bone steaks cut 1- to 1-1/2-inches thick (about 1 pound each)
butter or margarine
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.
Using an uncovered grill, grill corn directly over medium** coals about 20 minutes or until kernels are tender, turning often.
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.
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.
Carve steaks into thick slices. Serve with corn and butter mixture. Makes 2 or 4 servings.
- * If the corn doesn't come with husks, wrap it in foil.
- ** 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.