Santa Fe Grilled Beef Steaks and Corn

4 servings

Preparation Time:
35 to 40 minutes (Soaking time: 30 minutes


  1. 4 beef T-Bone steaks cut 1-inch thick (4 lbs.) OR
  2. Chili Glaze:
  3. 1/2 cup Heinz 57 Sauce
  4. 2 cloves garlic, minced
  5. 1-1/2 teaspoons chili powder
  6. 1/2 teaspoon ground cumin
  7. 4 ears sweet corn, in husks
  8. 3 Tablespoons butter
  9. 4 beef Porterhouse steaks, cut 1-inch thick (4 lbs.) OR
  10. 4 boneless beef top loin steaks, cut 1-inch thick (2-1/2 lbs.)

Combine glaze ingredients. Separate and reserve 1/4 cup of glaze.

Place steaks on grill over medium heat. Grill for 14-16 minutes or until desired doneness, turning and brushing with glaze occasionally during last 5 minutes of cooking time. Discard glaze used to marinate steaks.

Heat 1/4 cup reserved glaze in saucepan and serve with steaks.

1. Peel corn, leaving husks attached; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes. Combine glaze ingredients; remove and reserve 1/4 cup.

2. Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently.

3. After 5 or 10 minutes, place beef steaks on grid with corn. Grill T-Bone or Porterhouse steaks, uncovered, 14 to 16 minutes (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally. Brush steaks with remaining glaze during last 5 minutes.

4. Combine reserved 1/4 cup glaze and butter in 1-cup glass measure. Microwave on HIGH 1-1/2 to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.

Photo and Recipe Courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association

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