Santa Fe Grilled Steak and Corn
4 beef T-bone or boneless beef
top loin steaks, 1-inch thick
4 ears fresh sweet corn, in husks
3 tablespoons butter
Pull back husks from each ear of corn, leaving husks attached to
base. Remove corn silk. Fold husks back around corn; tie at end of
each ear with string or strip of outside corn leaves. Soak in cold
water 30 minutes; drain.
Place corn on grid over medium, ash-covered coals; grill, uncovered,
20 to 30 minutes, turning often.
Meanwhile, combine glaze ingredients. Reserve 1/4 cup for chili
butter. Place beef steaks on grid and grill beef T-bone steaks 15 to
18 minutes (beef top loin steaks 14 to 16 minutes) for medium rare
to medium doneness, turning once and brushing with glaze.
In a 1-cup glass measure, add butter to reserved glaze and microwave
on HIGH 1 1/2 to 2 minutes, stirring once. Stir to combine and melt
any remaining butter.
Remove steaks and corn from grill. Carefully peel away corn husks
and brush with chili butter. Serve beef with corn; pass remaining
1/2 cup Heinz® 57 Sauce
2 cloves garlic, crushed
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin