Southwestern Ribeye Steaks with Corn-On-The-Cob

Southwestern Ribeye Steaks with Corn-On-The-Cob

  • Recipe serves: 2
  • Prep Time 5 min
  • Cook Time 15 min

Ingredients

  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 tsp. garlic
  • 1 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/8 tsp. ground red pepper
  • 2 ribeye steaks or shell steaks (about 8 oz. ea.)
  • 2 ears corn-on-the-cob, cooked

Directions

  1. Blend I Can't Believe It's Not Butter!® Spread, garlic, cumin, salt and cayenne pepper in small bowl; chill.
  2. Season steaks, if desired, with salt and pepper. Grill steaks until desired doneness. Grill corn-on-the-cob until heated through. Just before removing from grill, brush steaks and corn with spiced spread mixture.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 680
Calories from Fat 380
Total Fat 42 g
Saturated Fat 15 g
Trans Fat 0 g
Cholesterol 145 mg
Sodium 290 mg
Total Carbs 28 g
Dietary Fiber 4 g
Sugars 5 g
Protein 49 g
Calcium 4 %
Iron 20 %
Vitamin C 15 %
Vitamin A 25 %
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