Tex-Mex Grilled Beef Tenders, Corn, and Tomatoes With Chipotle-Lime Cream |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
BRAND WINNER Fresh Tomatoes-Star of Alabama Tourism's Year of Food. A beef chuck tender steak may also be used in this recipe. Ingredients:
1 tablespoon vegetable oil |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
2 (8- to 10-ounce) beef shoulder tender petite roasts |
2 green tomatoes, cut into 1/2-inch-thick slices |
4 ears fresh corn, husks removed |
vegetable oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
for grilling no-stick spray |
chipotle-lime cream |
Directions:
1. Stir together oil and next 3 ingredients; rub both sides of roasts with oil mixture. Set roasts aside.
2. Brush tomato slices and corn with vegetable oil. Sprinkle tomato slices evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Coat cold grill cooking grate with grilling spray; place on grill. Place beef, tomatoes, and corn on grate. Grill, covered with grill lid, over medium heat (300° to 350°). Grill roasts 7 to 9 minutes on each side, tomatoes 5 to 7 minutes on each side or until tender, and corn 15 to 18 minutes or until tender. Let beef stand 5 minutes; cut into thin slices. Serve with tomatoes, corn, and Chipotle-Lime Cream.
|
|