Santa Fe Grilled Beef Steaks & Corn

A simple chili glaze is used as a savory butter for grilled corn and as a silky finishing touch for T-Bone or Porterhouse Steaks.

Santa Fe Grilled Beef Steaks & Corn


  • 2 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 pounds) - Two Strip Steaks Boneless, cut 1 inch thick (about 1-1/4 pounds) may be substituted for T-Bone or Porterhouse Steaks. For charcoal, grill, covered, 11 to 14 minutes (for gas, grill 11 to 15 minutes) for medium rare to medium doneness, turning occasionally
  • 4 ears sweet corn, in husks
  • 3 tablespoons butter
  • 1/2 cup prepared steak sauce
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin

45 Minutes

4 Servings

408kcal Calories

41g Protein


  1. Peel corn, leaving husks attached at base; 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, covered, 20 to 30 minutes, turning frequently.
  3. After 5 or 10 minutes, place beef steaks on grid with corn. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with 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.


Serv Size Calories Total Fat Cholesterol Total Carbs Protein
4 408kcal 19g 107mg 20g 41g

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 9g Saturated Fat; 6g Monounsaturated Fat; Carbohydrates; 2.6g Fiber; 12.2mg Niacin; 0.9mg Vitamin B6; 2.2mcg Vitamin B12; 2.9mg Iron; 44.1mcg Selenium; Zinc; 144.7mg Choline;

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