Santa Fe Grilled Steak & Corn

Prep Time:
30 minutes
Cook Time:
30 minutes
4 servings



4fresh sweet corn ears, in husks,

4beef T-Bone or Boneless Beef top loin steaks, 1 inch thick,


1/2cupHeinz 57 sauce,

2clovesgarlic, crushed,

1 1/2teaspoonchili powder,

1/2teaspoonground cumin,


1Pull back husks from each ear of corn, leaving husks attached at base.

2Remove corn silk.

3Fold husk back around corn; tie at end of each ear with string or strip of outside corn leaves.

4Soak in cold water 30 minutes. Drain.

5Place corn on grill over medium, ash-covered coals; grill uncovered, 20 to 30 minutes, turning often.

6Meanwhile, combine glaze ingredients; reserve 1/4 cup for chili butter.

7Place beef steaks on grill and cook beef T-bone steaks 15 to 18 minutes (beef top loin steaks 14 to 16 minutes) for medium-rare or medium doneness, turning once and brushing with glaze.

8In a 1 cup glass measure, add butter to reserve glaze and microwave on high for 1 1/2 to 2 minutes, stirring once.

9Stir to combine and melt any remaining butter. Remove steaks and corn from grill.

10Carefully peel away corn husk and brush with chili butter. Serve beef with corn; pass over with remaining chili butter.

Nutritional Information

No Nutritional Information Available

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