Total time: 20 minutes
Prep time: 5 minutes, Cook time: 15 minutes
Ingredients for 4 people
1 stick butter
3 lbs of steak
Salt & pepper
10 1/2 oz of cheddar
3 corn on the cobs
Begin by cutting the steak into a long strip and then twisting it into the shape of a pretzel. Proceed to grill the steak on a buttered grill and sprinkle with salt and pepper. As the steak cooks, apply additional rosemary butter. Once finished, fill the twists with grated cheddar cheese and grilled vegetables.
Place jalapeño slices onto the grill, followed by a layer of shredded cheddar cheese, and then top with a tortilla. Let the cheese fully melt before flipping the tortilla to toast the other side.
Take the cooked corn on the cobs and fry them in hot oil until they become crispy. Next, remove them from the oil and drain any excess oil. Add a bit of butter and sprinkle chili powder and sugar over the corn.
Arrange the tortilla and steak on a platter and serve alongside guacamole and salsa. Enjoy!