Ancho Steak with Roasted Corn Pudding
| Serves | 8 |
|---|---|
| Ingredients | Vegetables, Meat |
| Day Part | Dinner |
| Cuisine Type | American |
The tangy, spicy marinade for these steaks makes an excellent complement to the sweet and smoky elements of the corn pudding. Paired with a corn bread muffin, this dish takes barbecue to the next level.
Ingredients
For the marinade:
3 tbsp. ancho chile powder
2 tbsp. honey
1 tbsp. soy sauce
2 tbsp. vegetable oil
2 tbsp. fresh lime juice
6 lb. skirt steak, cut into 8 even portions
2 bunches scallions, trimmed
10 oz. mushrooms, trimmed
1 tbsp. lime juice
Salt, pepper, and cayenne, to taste
1⁄4 cup cilantro, chopped
Roasted Corn Pudding:
8 ears of sweet corn
2 tsp. olive oil
2 cups onion, chopped, sautéed
5 eggs
1 cup heavy cream
3⁄4 cup half-and-half
Salt, white pepper, and hot sauce, to taste
1 cup white cheddar, grated
1 cup pepper jack, grated
Steps
For the marinade:
1. Whisk together ingredients for marinade. Divide steaks and marinade between plastic bags; marinate for 4 hours.
2. Grill steaks to desired doneness. Grill scallions and mushrooms. Rough chop vegetables; season and toss with lime and cilantro.
Roasted Corn Pudding:
1. Char corn on grill. Cut kernels off the cob. Using back of knife, scrape “milk” from cobs. Reserve corn and milk.
2. Whisk together eggs, cream, and half-and-half. Add onion, corn, milk, and seasonings. Fold in cheese.
3. Pour mixture into buttered 8 x 12-in. pan. Bake until golden, about 40 min.