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Grilled Sirloin & Creamed Corn
Prep Time:
20 minutes
Cook Time:
12 - 17 minutes
4 - 6 servings

1 - 1 1/2 Beef Top Sirloin Steak, cut 1-inch thick (about 1 1/2 pounds)

* Creamed Corn:

2 medium jalapeños or 1 poblano pepper

2 ears corn, shucked (1 1/2 cups kernels)

2 tablespoons H-E-B Butter

1/2 medium onion, chopped

8 cherry tomatoes, cut into quarters

1/2 to 3/4 cup H-E-B Cream

4 ounces (1 cup) Tillamook Monterey Jack Cheese, shredded

* Alessi Sea Salt

* Hill Country Fare Ground Black Pepper


Sprinkle fajita seasoning over both sides of steak; set aside.
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill 10
minutes with lid closed (see "Indoor Cooking Option").
Meanwhile, remove stems and seeds from peppers; chop very finely to mince. Shuck corn; cut
kernels from cobs with a sharp knife, as close to cobs as possible. Chop onion. Cut cherr
y tomatoes into quarters. Grate cheese.
Melt butter in a large skillet over Medium heat. Add peppers and onion; sauté 3 minutes. A
dd corn; sauté 2 to 3 more minutes until crisp-tender. Stir in tomatoes, 1/2 cup cream and
cheese; add additional cream if you desire a thinner consistency. Remove from heat after
30 to 60 seconds or when cheese melts. Set aside and cover to keep warm.
Grill steak 4 inches above Medium heat (375 degree grill surface temperature) 6 to 8 minut
es per side. Remove from heat when internal temperature of steak reaches 140 degrees for M
edium-Rare or 150 degrees for Medium doneness. Serve steak with creamed corn mixture.

Nutritional Information

No Nutritional Information Available


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