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 cherry tomatoes into quarters. Grate cheese.
Melt 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.
Grill 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