- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Passive Time: 0 Minutes
Ingredients for Steak Kabobs (Serves 4):
- Roasted Garlic Peppercorn Char Crust®
- 4 New York Strip Steaks or steak of choice (room temperature)
- Cherry Tomatoes
- Olive oil
- Bamboo skewers (soaked in water for at least a 1/2 hour)
- Optional: Chimichurri sauce
Ingredients for Corn Elote:
- 2 cobs of corn, silk and outer layers removed
- 2 tbsp mayonnaise
- 1 tbsp Southwest Chipotle Char Crust®
- 1 lime, zest and juice
- Salt
- 2 tbsp cotija or feta cheese
- Fresh cilantro, chopped
Instructions for Steak
Cut steaks into small cubes. Coat them with the Roasted Garlic Peppercorn Char Crust® and drizzle with olive oil.
Thread steak on a skewer with one small tomato. Note: the skewers should have been soaked in water for at least a half hour.
Heat outdoor grill or indoor grill on high.
Cook rotating every 2 minutes until cooked to desired doneness. About 8 to 10 minutes.
Remove from heat. Optional: serve with Chimichurri Sauce (see recipe below).
Instructions for Corn Elote
Preheat grill to medium-high heat.
Carefully cut each corn cob into quarters. You should end up with 8 corn ribs. Be very careful - use a sharp knife. Alternatively, you may keep the corn whole.
Sprinkle the corn with Southwest Chipotle Char Crust® and spritz with olive oil.
Place the corn cut side down on the grill. Cook turning regularly until each side is starting to char and caramelize, about 10-15 minutes.
Transfer to a platter.
Use store-bought chipotle mayo or make homemade chipotle mayo by mixing 2 tbsp of mayonnaise with 1 tsp of Southwest Chipotle Char Crust (add more Char Crust if you want a stronger flavor).
Drizzle or spread mayo on top of corn and sprinkle on the cheese. Add lime zest, juice and cilantro. Serve.
Optional: Instructions for Chimichurri
-
3/4 cup olive oil
-
3 tablespoons sherry wine vinegar or red wine vinegar
-
3 tablespoons fresh lemon juice
-
3 garlic cloves, peeled
-
2 medium shallots, peeled, quartered
-
1 teaspoon fine sea salt
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon dried crushed red pepper
-
3 cups (packed) stemmed fresh parsley
-
2 cups (packed) stemmed fresh cilantro
-
1 cup (packed) stemmed fresh mint
Add ingredients to blender. Add herbs in stages to help the blender to mix it up. Blend until it’s creamy mixture. Can be made up 1 day a head. Store in refrigerator.
