Southern Grill Dinner – Chipotle-Rubbed Steaks with Smoky Corn on the Cob

Allergens

Dairy (butter)

Ingredients

• 4 (6 oz) beef tenderloin steaks, 1 1/2 inches thick
• 2 tablespoons chipotle chili powder
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• 4 ears fresh yellow corn, shucked and cleaned
• 6 tablespoons unsalted butter, melted
• 2 tablespoons honey
• Juice of 1 lime
• Fresh cilantro leaves, for garnish

Instructions

1. In a small bowl, mix chipotle chili powder, paprika, garlic powder, onion powder, oregano, cumin, salt, and black pepper. Rub the spice mixture evenly over both sides of steaks and let them rest at room temperature for 20 minutes.
2. Preheat an outdoor grill or stovetop grill pan to medium high heat. Grill steaks to desired doneness, approximately 4 6 minutes per side for medium rare. Transfer steaks to a plate and cover loosely with aluminum foil. Let them rest for 5 minutes before serving.
3. In a large bowl, toss corn with melted butter, honey, lime juice, salt, and black pepper. Place corn on grill, turning occasionally, until slightly charred and tender, about 8 10 minutes.
4. Slice steaks and serve alongside the grilled corn. Garnish with fresh cilantro leaves.

Chef’s Insight

The key to perfect steaks is to let them rest after cooking. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

Notes

To enhance the smoky flavor, try using a wood chip soaked in water to add smoke flavor to your grill.