Chili Roasted Sirloin with Corn Pudding Roasts
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- 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
- 1/2 cup (4 ounces) shredded cheddar cheese
Preheat oven to 350°F.
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 350°F oven for 50-60 minutes or 16-20 minutes per pound. Remove steak when meat thermometer inserted in center registers 140°F for medium-rare or 150°F 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 350°F 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.
Nutrition Info per serving: (1 serving, 7.5 oz.) 303 calories; 11 g fat (4 g saturated fat; 4 g monounsaturated fat); 112 mg cholesterol; 247 mg sodium; 19 g carbohydrate; 2.6 g fiber; 32 g protein; 7.4 mg niacin; 0.7 mg vitamin B6; 1.6 mcg vitamin B12; 2.8 mg iron; 33.2 mcg selenium; 5.1 mg zinc.