Smoky Strips Steaks with Mexican-Style Grilled Corn
Ready for grilling season? Throw beef Strip Steaks and corn covered in a spicy, smoky seasoning mix on the grill for an easy, flavorful Mexican-inspired meal.
Servings: 2-4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 2 - Bone-In Beef Strip Steaks, cut 1" thick (about 12-15 oz. each)
- 4 ears of corn, husks removed
- Seasoning:
- 2 teaspoons brown sugar
- 2 teaspoons fresh lime juice
- 1 to 2 teaspoons chipotle chile powder, to taste
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons grated Parmesan cheese
- Salt, to taste
- Lime wedges (optional)
Cooking Instructions
- Prepare your charcoal grill.
- Combine the brown sugar, lime juice, and chipotle chili powder in a small bowl. Spread about two teaspoons of the mixture evenly onto beef steaks. Set the steaks aside to marinate. Use the remaining seasoning on the corn.
- Place corn on the outer edge of the grill over medium, ash-covered coals, and grill, covered, until tender, turning occasionally (about 15 to 20 minutes). The cooking time for the corn will remain unchanged for a gas grill preheated to medium heat.
- At the same time, place steaks in the center of the grill over medium, ash-covered coals. Grill, covered, for 9 to 11 minutes, turning occasionally. For a gas grill, reduce the steak’s cooking time to 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness.
- Remove the corn from the grill to cool slightly while the steaks finish cooking. Pull the steaks off the grill to rest for at least 5 minutes while preparing the corn.
- Once the corn is cool enough to handle, spread the mayonnaise evenly over each ear and coat them with cheese.
- To serve, slice the steaks and season the beef and corn with additional salt and fresh lime juice, as desired.
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