1 - 1 1/2Beef Top Sirloin Steak, cut 1-inch thick (about 1 1/2 pounds),
2medium jalapeños or 1 poblano pepper,
2earscorn, shucked (1 1/2 cups kernels),
8cherry tomatoes, cut into quarters,
1/2 to 3/4cupH-E-B Cream,
4ounces (1 cup)Tillamook Monterey Jack Cheese, shredded,
*Alessi Sea Salt,
*Hill Country Fare Ground Black Pepper,
1Sprinkle fajita seasoning over both sides of steak; set aside.
2Heat 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").
3Meanwhile, 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 cherry tomatoes into quarters. Grate cheese.
4Melt butter in a large skillet over Medium heat. Add peppers and onion; sauté 3 minutes. Add 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.
5Grill steak 4 inches above Medium heat (375 degree grill surface temperature) 6 to 8 minutes per side. Remove from heat when internal temperature of steak reaches 140 degrees for Medium-Rare or 150 degrees for Medium doneness. Serve steak with creamed corn mixture.
No Nutritional Information Available