Steak Kabobs & Corn Elote

Steak Kabobs & Corn Elote

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.


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