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Tex-Mex Grilled Beef "Tenders," Corn, and Tomatoes With Chipotle-Lime Cream

Tex-Mex Grilled Beef "Tenders," Corn, and Tomatoes With Chipotle-Lime Cream

BRAND WINNER Fresh Tomatoes--Star of Alabama Tourism's Year of Food. A beef chuck tender steak may also be used in this recipe.

Southern Living JANUARY 2006

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Grill:18 Minutes
  • Stand:5 Minutes

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

Preparation

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.

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Tex-Mex Grilled Beef "Tenders," Corn, and Tomatoes With Chipotle-Lime Cream recipe

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