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A fantastic Mexican spice blend is rubbed into Strip steaks then grilled and Glazed with a Molasses-Chipotle Glaze. The steak is paired with a quick and easy corn dish inspired by a menu item at Mesa Grill in New York City.
By April McKinney
Mexican Steak Recipe
2-12oz Strip Steaks (or any good grilling steak)
1 tsp Ancho Chili Powder (Found in Spice section of Walmart or any grocery store)
1 tsp Cumin
1 tsp Paprika
1 tsp Salt
1/4 Cup Molasses
1/8 Cup Balsamic Vinegar
1/2 of a Chipotle Pepper in Adobo, minced (Found in Mexican section of Walmart or any grocery)
1 Tbls Dijon Mustard
Extra Virgin Olive Oil or Canola Oil
Mix together spices and rub liberally on both sides of the steaks, set aside at room temperature
Then mix together Molasses, Balsamic, Chipotle Pepper, and Dijon in a small sauce pan, whisk together over low heat.
Preheat grill to high heat, lightly drizzle steak with extra virgin olive oil and place steaks on grill for 3-4 minutes, flip and brush with molasses glaze.
Continue to flip and glaze both sides and cook until desired doneness. About 8 minutes total will be medium with thick steaks like these.
Chipotle Cream Corn Recipe
4 Ears of Corn
1/4 Cup Mayonnaise
Half of Chipotle Pepper, minced
1/2 Cup Queso Fresco Cheese
2 Tbls Cilantro, chopped
3/4 tsp Salt (or to taste)
Preheat oven to 350 degrees
Cut the tops off of the corn, then place directly on oven rack for 30 minutes
Once corn has cooled remove husks and cut off kernels (see video for tips)
Combine corn, mayo, chipotle, cheese, cilantro, and salt together
Place all ingredients in a skillet over medium heat, just to heat through, and enjoy!