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1
Pull back husks from corn, leaving husks attached.
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2
Remove and discard corn silk.
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3
Bring husks back up around corn; tie in place with kitchen string or strips of corn husk.
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4
Soak corn in cold water 30 minutes or up to several hours.
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5
Combine rub ingredients.
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6
For Cumin-Lime Butter, combine 2 teaspoons rub mixture, butter and lime juice in small bowl; set aside.
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7
Press remaining rub evenly onto beef steaks.
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8
Cover and refrigerate steaks 30 minutes.
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9
Remove corn from water.
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10
Place on grid over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes or until tender, turning occasionally.
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11
About 15 minutes before corn is done, move ears to outer edge of grid.
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12
Place poblano and finger chili pepper in center of grid; grill poblano pepper 10 to 15 minutes and chili pepper 5 minutes or until skins are completely blackened, turning occasionally.
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13
Place peppers in food-safe plastic bag; close bag.
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14
Set aside.
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15
Place steaks on grid over medium, ash-covered coals.
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16
Grill, covered, 10 to 14 minutes for medium rare (145F) to medium (160F) doneness, turning occasionally.
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17
Remove and discard husks from corn.
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18
Cover and refrigerate 2 steaks, 2 ears corn and grilled peppers to use in Steak and Grilled Corn Tortillas.
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19
Carve remaining 2 steaks into slices.
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20
Squeeze lime wedges over beef, as desired.
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21
Spread Cumin-Lime Butter over remaining 4 ears corn.
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22
Season beef and corn with salt and black pepper, as desired.
