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Chili Roasted Sirloin with Corn Pudding
This interesting combination makes a marvelous meal. |
Prep: 30 minutes
Cook: 30 minutes
Servings: Serves 8-10
| 3 |
lbs. boneless beef top sirloin steak, cut 2 inches thick |
| 2 |
large cloves garlic, crushed |
| 2 |
tsp. chili powder |
| 3/4 |
tsp. dried oregano leaves, crushed |
| 1/2 |
tsp. ground cumin |
| -- |
salt and pepper as desired |
| 1 |
bag (20 ounces) frozen whole kernel corn, defrosted |
| 1 |
small onion, quartered |
| 2 |
cups milk |
| 3 |
eggs, beaten |
| 1 |
box (8-1/2 ounces) corn muffin mix |
| 1/2 |
tsp. salt |
| 1 |
cup (4 ounces) shredded cheddar cheese |
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Preheat oven to 350ºF. |
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Combine garlic, chili powder, oregano and cumin. Press into both sides of steak. |
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Place steak on rack in shallow roasting pan. Do not add water or cover. Roast in 350ºF oven for 50-60 minutes or 16-20 minutes per pound. Remove steak when meat thermometer inserted in center registers 140ºF for medium-rare or 150ºF for medium doneness. Season with salt and pepper to taste. Cover steak with aluminum foil. Tent and let stand 10 minutes. |
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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. |
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Add milk and eggs. Process until just blended. Add muffin mix and salt and process only until mixed. |
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Pour mixture into greased 7-1/2 x 11-3/4 inch baking dish. Bake in 350ºF oven for 45-50 minutes or until outside crust is golden brown. Sprinkle with cheese and place under broiler so surface is 3-4 inches from heat. Broil until cheese is melted and top is crusty. |
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Carve steak into thin slices and serve with Corn Pudding. |
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| Need help with this recipe? Go to:
Roasting,
Using a Meat Thermometer |
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