4 beef tenderloin medallions, each about 1 inch thick
1/2 tsp each salt and pepper
1/2 cup Marinade, Spicy Southwest flavour
1 tsp chili powder
2 cobs corn, husked
1/2 cup finely chopped red onion
2 tbsp chopped fresh coriander
1 tbsp fresh lime juice
1 avocado, sliced
- Sprinkle the medallions with salt and pepper. Stir 1/3 cup of the marinade with the chili powder. Reserve 2 tbsp of this mixture. Brush the remaining mixture over the steaks and marinate for at least 15 minutes, or refrigerate for up to 2 hours.
- Preheat the grill to medium high and grease lightly. Blanch the corn in boiling water for 3 minutes. Brush with the reserved marinade-chili mixture. Grill for 10 minutes, turning often, or until well marked. Cool to room temperature. Stand the cobs on their ends and cut the kernels from the cobs using a sharp knife. Toss the corn with the remaining marinade, red onion, coriander and lime juice.
- Grill the medallions for 5 to 7 minutes, turning once or until medium rare. Fan the sliced avocado on four dinner plates. Spoon over the corn relish and arrange the grilled steaks over top. Makes 4 servings.
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