Garlic Petite Tender with Grilled Salsa Corn
This is the kind of steak-and-corn combo that makes you look like a grill master—even if you're just winging it. Juicy garlic-marinated beef paired with creamy, tangy salsa corn and salty cheese is basically summer showing off.
EQUIPMENT (PAID LINKS)
- Grill
- Aluminum foil
- Basting Brush
Ingredients
- 1 pound petite tender beef
- ½ cup marinade sauce soy-based or similar
- 3 cloves garlic minced
- 8 ounces whole mushrooms
- 4 ears fresh corn husked
- ¼ cup chopped fresh cilantro
- ½ cup sour cream
- ½ cup prepared salsa
- 1 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup crumbled cotija cheese
Instructions
- Marinate the Beef: Place the petite tender beef in a resealable bag. Add the marinade sauce and minced garlic. Add the mushrooms into the bag as well. Seal and let marinate for 15–20 minutes.
- Preheat the Grill: Heat a grill to medium-high heat until fully hot.
- Grill the Beef and Mushrooms: Remove the beef and mushrooms from the marinade. Place them on the grill. Cook the beef for 4–5 minutes per side until nicely charred and cooked to about medium. Grill the mushrooms alongside until tender and slightly charred.
- Prepare the Corn: Wrap each ear of corn in aluminum foil, sealing tightly.
- Grill the Corn: Place the wrapped corn on the grill. Cook for 10–15 minutes, turning occasionally, until tender.
- Make the Creamy Salsa Mixture: In a bowl, combine cilantro, sour cream, salsa, lime juice, salt, and black pepper. Mix until smooth and well blended.
- Coat the Corn: Remove corn from the foil. Generously spread the creamy salsa mixture over each ear, coating evenly.
- Add Cheese: Sprinkle crumbled cotija cheese over the coated corn so it sticks to the surface.
- Rest and Slice the Beef: Let the beef rest for 5 minutes, then slice into medallions.
- Assemble and Serve: Serve the sliced beef with grilled mushrooms and the dressed corn. Enjoy immediately while hot.