SOUTHWESTERN STEAK WITH CORN AND CHILES

Southwestern Steak with Corn and Chiles image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

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Ingredients

2 tablespoons roasted salted hulled pumpkin seeds (pepitas), finely chopped
2 teaspoons Southwest seasoning blend
1/2 teaspoon pepper
1 lb boneless beef top sirloin steak (1 inch thick)
4 teaspoons olive oil
4 ears fresh sweet corn, husks removed, cut in half crosswise, or 8 frozen small ears corn
2 large poblano chiles, cut in half lengthwise, stems and seeds removed
1 medium onion, cut into 8 wedges
1/4 cup roasted salted hulled pumpkin seeds (pepitas)

Steps:

In small bowl, mix 2 tablespoons chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper. Press mixture into all sides of beef; let stand at room temperature 15 minutes.
Meanwhile, set oven control to broil. Line 15x10 x1-inch pan with heavy-duty foil; spray foil with cooking spray. In same small bowl, mix oil and remaining 1 teaspoon seasoning blend. Place corn, chiles and onion in pan. Drizzle oil mixture over vegetables; toss until evenly coated. Push vegetables together in single layer around sides of pan. Add beef to center of pan.
Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150°F), turning beef and vegetables halfway through cooking time.
Slice beef; place on platter. Add vegetables to platter; sprinkle with 1/4 cup pumpkin seeds.

Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 80 mg, Fiber 4 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 7 g, TransFat 0 g