Grilled Strip Steak With Mexican Elotes-Style
Grilled Strip Steak With Mexican Elotes-Style Salad

Prep Time:  30 Minutes  |  Cook Time:  Up to 30 Minutes  |  Servings:  2 to 4
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2 Open Prairie ® Natural* Angus Boneless Beef Strip Steaks, cut 1 1/2 inch thick



  • 1 tablespoon garlic pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano



  • 4 large ears fresh corn, husked
  • 1 red bell pepper, halved
  • 1/4 cup chopped cilantro
  • 1/4 cup thinly sliced green onions
  • 1/4 cup crumbled Cotija cheese
  • 1/3 cup mayonnaise
  • 2 to 3 tablespoons fresh lime juice
  • 1/2 to 1 teaspoon chili powder
  • Salt


    1. For salad: Place corn and red bell pepper on grid over medium, ash-covered coals or medium heat on gas grill. Grill 8 to 10 minutes until tender and slightly charred, turning occasionally. Cut the corn off the cob and chop the pepper; place in salad bowl. Add cilantro, green onion and cheese. Whisk together mayonnaise, lime juice and chili powder in small bowl. Add desired amount of dressing to salad; toss to coat. Season with salt, if desired.


    1. For steaks: Combine Rub ingredients; press evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.


  1. Serve steak with corn salad.


Beer pairing: India Pale Ale
Wine pairing: Zinfandel


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