Southwestern Steak With Corn And Chiles
Ingrediënten
- 2 tablespoons roasted salted hulled pumpkin seeds pepitas, finely chopped
- 2 teaspoons Southwest seasoning blend
- ½ teaspoon pepper
- 1 lb boneless beef top sirloin steak 1 inch thick
- 4 teaspoons olive oil
- 4 ears fresh sweet corn husks removed, cut in half crosswise, or 8 frozen small ears corn
- 2 large poblano chiles cut in half lengthwise, stems and seeds removed
- 1 medium onion cut into 8 wedges
- ¼ cup roasted salted hulled pumpkin seeds pepitas
Instructies
- In small bowl, mix 2 tablespoons chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper.
- Press mixture into all sides of beef; let stand at room temperature 15 minutes.
- Meanwhile, set oven control to broil.
- Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
- In same small bowl, mix oil and remaining 1 teaspoon seasoning blend.
- Place corn, chiles and onion in pan.
- Drizzle oil mixture over vegetables; toss until evenly coated.
- Push vegetables together in single layer around sides of pan.
- Add beef to center of pan.
- Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150°F), turning beef and vegetables halfway through cooking time.
- Slice beef; place on platter.
- Add vegetables to platter; sprinkle with ¼ cup pumpkin seeds.
Notes / Tips / Wine Advice:
Make it ahead :
You can prepare and refrigerate this dinner up to 24 hours in advance. Making it ahead will just allow more of the delicious flavors of the marinade to penetrate the beef and veggies. Then, simply pop it in the oven, adding a few extra minutes to the bake time.
You can prepare and refrigerate this dinner up to 24 hours in advance. Making it ahead will just allow more of the delicious flavors of the marinade to penetrate the beef and veggies. Then, simply pop it in the oven, adding a few extra minutes to the bake time.
Nutritional Information
Calories: 410 kcal
