Hurricane Recovery Resources

Got to Be NC
Recipe by: Lisa Prince

Cumin-Seasoned Steaks with Spicy Grilled Corn Salsa

Go to www.beefitswhatsfordinner.com for these recipe and more!

Servings: 4
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour and 30 minutes
Meal Type: Entree
NC Ingredients: Beef, Corn, Tomato, Jalapeno, Cilantro

Print Recipe

Ingredients

1
1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
Avocado Cream (recipe follows)
8
small corn tortillas (6 to 7-inch diameter), warmed
Lime wedges (optional)
Spicy Grilled Corn Salsa:
2
medium ears fresh sweet corn, in husks
1/2
cup seeded and chopped tomatoes
1
medium jalapeño pepper, finely chopped
1
tablespoon chopped fresh cilantro
1
tablespoon fresh lime juice
1/4
teaspoon salt
Rub:
2
teaspoons ground cumin
1
clove garlic, minced
1
teaspoon brown sugar
1/8
teaspoon ground red pepper
Avocado Cream:
1/3
cup coarsely mashed avocado
1
tablespoon chopped fresh cilantro
1
tablespoon reduced fat sour cream
1
teaspoon fresh lime juice
1/8
teaspoon salt

Directions

Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water 30 minutes or up to several hours.

Meanwhile prepare Avocado Cream; set aside.

Combine rub ingredients; press evenly onto beef steaks; set aside.

Remove corn from water. Place on grid over medium, ash-covered coals; grill, covered, 20 to 30 minutes (over medium heat on preheated gas grill, 15 to 25 minutes) or until tender, turning occasionally. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

To prepare Spicy Grilled Corn Salsa, remove and discard husks when cool enough to handle. Cut corn kernels from cobs; place in medium bowl. Add tomatoes and jalapeño. Stir in cilantro, lime juice and salt; set aside.

Carve steaks into thin slices. Season with salt, as desired. Serve beef in tortillas; top with Spicy Grilled Corn Salsa and Avocado Cream. Garnish with lime wedges, if desired.

Avocado Cream:

Combine all ingredients in a small bowl.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.