CHILI ROASTED SIRLOIN WITH CORN PUDDING
This interesting combination makes a marvelous meal. We're big on beef
in Texas and you'll often find cornbread baking here. This corn pudding
is a step up from cornbread.
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
Preheat oven to 350ºF.
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 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.
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 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.
Carve steak into thin slices and serve with Corn Pudding.
Source: Texas Beef Council
We choose our joys and sorrows long before we experience them.
Kahlil Gibran
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