Cumin-Seasoned Steaks W/Spicy Grilled Corn Salsa

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“From the Washington State Beef Commission, . Be diligent of prep time.”
1hr 15mins

Ingredients Nutrition


  1. Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water 30 minutes or up to several hours.
  2. Meanwhile prepare Avocado Cream: Combine coarsely mashed avocado, cilantro, sour cream, lime juice and salt in small bowl. Set aside.
  3. Combine rub ingredients; press evenly onto beef steaks; set aside. Step 6 suggests seasoning with salt after grilling. I like to season prior, so if you do also, add salt to rub.
  4. Remove corn from water. Place over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes (over medium heat on preheated gas grill, covered, 15 to 25 minutes) or until tender, turning occasionally. Place steaks over medium, ash-covered coals. Grill, uncovered, 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145 degrees on an instant-read thermometer) to medium (160 degrees) doneness, turning occasionally.
  5. To prepare Spicy Grilled Corn Salsa, remove and discard husks when cool enough to handle. Cut corn kernels from cobs; place in medium bowl. Add tomatoes and jalapeno. Stir in cilantro, lime juice and salt; set aside.
  6. Carve steaks into thin slices. Season with salt, as desired. Serve beef in tortillas; top with Spicy Grilled Corn Salsa and Avocado Cream. Garnish with lime wedges, if desired.

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