Grilled steak served along side a corn and tomato salad that reminds us of a sunset.
Grilled Southwest Steaks with Sunset Salad
Servings
2 Servings
Ingredients
- 2 beef steaks such as boneless rib eye, cut 1 inch thick (8 ounces each)
- 1/3 cup fresh lime juice
- 2 Teaspoons ground cumin
- 2 teaspoons steak seasoning blend
- 2 teaspoons finely chopped chipotle peppers in adobo sauce
- 2 small ears corn husked
- 2 large yellow orange and/or red bell peppers, cut lengthwise in half
- 1 medium tomato chopped
- 1 tablespoon olive oil
Instructions
- 1 Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad.2 Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.3 Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, uncovered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) and corn 20 to 25 minutes (over medium heat on preheated gas grill, covered, 20 to 25 minutes) or until tender, turning occasionally. Remove; set aside to cool slightly.4 Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals5 Grill, uncovered, 19 to 23 minutes (over medium heat on preheated gas grill, covered, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally.
- Meanwhile, to prepare Sunset Salad6 Chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat.
- 7 Carve steaks into thin slices. Serve with salad.
- Source: www.beefitswhatsfordinner.com
Most supermarkets carry it in the Mexican food aisle, there is at least one brand that is kosher. If you only use the sauce and not the peppers you get lots of flavor and not too much heat. If you can’t find it or want something else try a little chili powder or smoked paprika.
Whenever I can’t grill I broil and that should work well here. The only issue is timing – watch it carefully, especially if it is thin.
Any suggestions if don’t have an out door grill or a george forman.
where can one get the chipotle peppers in adobo sauce? and if i cant get them what can i use instead? also if i dont want so much heat what can i use?
It is there, I fixed the formatting a bit to make it easier to read.
Jamie, would you pls give instructions just for the Sunset Salad?
Thanks