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This interesting combination of textures
and complimentary flavors make a marvelous meal.
Chili Roasted Sirloin
Steak with Corn Pudding
- 3 pounds boneless beef top sirloin steak,
cut 2-inches thick
2 large cloves garlic, crushed
2 teaspoons chili powder
3/4 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground cumin
Salt and ground black pepper as desired
1 (20-ounce) bag frozen whole kernel corn, defrosted
1 small onion, quartered
2 cups milk
3 large eggs, beaten
1 (8.5-ounce) box corn muffin mix
1/2 teaspoon salt
1 cup (4-ounces) shredded cheddar cheese
- Preheat oven to 350ºF (175ºC).
- Combine garlic, chili powder, oregano
and cumin. Press into both sides of steak.
- Place steak on rack in shallow roasting
pan. Do not add water or cover. Roast in 350ºF (175ºC)
oven for 50 to 60 minutes or 16 to 20 minutes per pound. Remove
steak when meat thermometer inserted in center registers 140ºF
(60ºC) for medium-rare or 150ºF (65ºC) for medium
doneness. Season with salt and pepper to taste. Cover steak with
aluminum foil. Tent and let stand 10 minutes.
- Meanwhile, combine corn and onion in food
processor bowl fitted with steel blade. Cover and process until
corn is broken but not pureed, scraping side of bowl as necessary.
- Add milk and eggs. Process until just
blended. Add muffin mix and salt and process only until mixed.
- Pour mixture into greased 7 1/2 x 11 3/4-inch
baking dish. Bake in 350ºF (175ºC) oven for 45 to 50
minutes or until outside crust is golden brown. Sprinkle with
cheese and place under broiler so surface is 3 to 4-inches from
heat. Broil until cheese is melted and top is crusty.
- Carve steak into thin slices and serve
with Corn Pudding.
Makes 8 to 10 servings.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.
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