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Ancho Steak with Roasted Corn PuddingAncho Steak with Roasted Corn Pudding
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...
Servings
8
8
Cuisine Type
- american
Day Part
- Dinner
Main Ingredient
- Vegetables
- Meat
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.
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