Price Chopper Recipes

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Chili Rubbed Steaks With Pico de Gallo and Herb Roasted Corn on the Cob

Rachael Ray

Delicious grilled meal perfect for summertime barbeques

Yield: Serves 4

Ingredients

2 lbs. sirloin steaks, cut into 8 oz. portions, 1 inch thick
2 tbls. chili powder, a palmful
2 tbls. brown sugar, a palmful
1 tbls. Montreal steak seasoning, by McCormick, half a palmful
1 tbls. paprika, half a palmful
4 ears large ears corn, shucked
3 tbls. Price Chopper butter
1 tbls. hot sauce, such as Tabasco or Red Hot
6 sprigs fresh thyme, stripped from stems and chopped fine
1/2 tsp. chili powder, a few good pinches
Nonstick cooking spray
5 plum tomatoes, seeded and diced
1 small boiling onion, chopped fine
2 medium jalapeno peppers, seeded and chopped fine
A handful of cilantro leaves, chopped very fine
Coarse salt, to your taste

Directions:

Prepare outdoor grill or preheat grill pan to high heat. Pat steaks dry and place on work surface. Combine rub ingredients: chili powder, brown sugar, Montreal and paprika. Rub steaks evenly on both sides with spices and let stand 10 minutes.

Remove any stray silk from corn. Melt butter in microwave. Season butter with hot sauce, thyme and chili powder. Brush corn with butter sauce and wrap tightly in foil. Place on grill or in hot oven at 500 degrees. Roast 15 minutes, unwrap and grill 5 minutes more to char kernels.

Spray grill grate or grill pan with nonstick cooking spray. Grill steaks 6 minutes on each side and remove from heat. Set meat aside for 5 minutes more before cutting.

Combine chopped tomatoes, onion, peppers, cilantro and salt, to your taste, in a small bowl. Top steaks with salsa and serve with corn on the cob.

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Price Chopper Recipes

http://www.pricechopper.com/Recipes/Detail/14542/

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