Grilled Southwestern Steaks with Grilled Mexican Street Corn



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Ingredients:
  • 4 beef steaks such as ribeye or New York strip
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 ears of corn, husked
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

In a small bowl, mix together olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper to create a marinade

Place beef steaks in a resealable plastic bag or shallow dish and pour marinade over them

Ensure steaks are evenly coated

Marinate in the refrigerator for at least 30 minutes, or up to 4 hours

Preheat grill to medium-high heat

Remove steaks from marinade and discard excess marinade

Grill steaks for 4-6 minutes per side, or to desired doneness

Remove from grill and let rest for 5 minutes before serving

While the steaks are grilling, grill the corn over medium-high heat for about 10 minutes, turning occasionally until kernels are charred and tender

In a small bowl, mix together mayonnaise and sour cream

Brush the mixture over grilled corn

Sprinkle crumbled cotija cheese and chopped cilantro over the corn

Serve with lime wedges

Serve the grilled steaks with the Mexican street corn

Enjoy!


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