Recently, my husband and I had the opportunity to go to New York City for a cooking contest I won through Natural Bliss Coffee Creamer.
It was a fantastic trip filled with fabulous food.
Our favorite restaurant experience on the trip was at Bobby Flay’s restaurant, Mesa Grill. It is upscale with a Southwestern flare, and everything we ordered was simply over the top, delicious. So, once I returned home I decided to try and recreate a few of our favorites from the restaurant.
The first is a Mexican spice rubbed steak that is glazed with a sweet and smoky molasses glaze. Although you may not use ingredients like ancho Chili powder and chipotle peppers every day, they can be found in regular grocery stores in right here in Murfreesboro. These are great ingredients to keep on hand when you want to add an extra kick to any grilled meats or vegetables.
The next dish was actually our favorite of the whole meal; it was a corn side dish of all things. It was the one we each took a bite of and just looked at each other and smiled, you know the look I am talking about.
I used the flavors that described the dish on the menu, and it turned out pretty close to the real thing. It’s creamy, sweet, and a tad spicy. Did I mention it is the perfect complement to the steak recipe?
Be sure to check out my website, cookinupdreams.com, for a how to video of each of these recipes as well as the inside scoop on my New York City adventure.
Mexican spiced steak with glaze
2 12 ounce strip steaks
1 tsp Ancho Chili powder (Found in Spice section of any
1 tsp cumin
1 tsp paprika
1 tsp salt
1/4 cup molasses
1/8 cup Balsamic vinegar
1/2 of a chipotle pepper in Adobo, minced
1 Tbls Dijon mustard
Extra virgin olive oil
1. Mix together spices and rub liberally on both sides of the steaks
2. Set aside at room temperature
3. Then mix together molasses, vinegar, chipotle pepper, and mustard in a small sauce pan
4. Whisk together over low heat.
5. Preheat grill to high heat, lightly drizzle steak with extra virgin olive oil, and place steaks on grill for three to four minutes
6. Flip and brush with molasses glaze
7. Continue to flip and glaze both sides and cook until desired doneness.
About 8 minutes total will be medium with thick steaks like these.
Chipotle cream corn
4 ears of corn
1/4 cup of mayonnaise
Half of chipotle pepper, minced
1/2 cup queso fresco cheese
2 Tbls cilantro, chopped
3/4 tsp salt
1. Preheat oven to 350 degrees
2. Cut the tops off of the corn, then place directly on oven rack for 30 minutes
3. Once corn has cooled, remove husks and cut off kernels
4. Combine corn, mayo, chipotle, cheese, cilantro and salt together
5. Place all ingredients in a skillet over medium heat, just to heat through