Ingredients
2
tablespoons roasted salted hulled pumpkin seeds (pepitas), finely chopped
2
teaspoons Southwest seasoning blend
1/2
teaspoon pepper
1
lb boneless beef top sirloin steak (1 inch thick)
4
teaspoons olive oil
4
ears fresh sweet corn, husks removed, cut in half crosswise, or 8 frozen small ears corn
2
large poblano chiles, cut in half lengthwise, stems and seeds removed
1
medium onion, cut into 8 wedges
1/4
cup roasted salted hulled pumpkin seeds (pepitas)
Preparation
In small bowl, mix 2 tablespoons chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper. Press mixture into all sides of beef; let stand at room temperature 15 minutes.
Meanwhile, set oven control to broil. Line 15x10 x1-inch pan with heavy-duty foil; spray foil with cooking spray. In same small bowl, mix oil and remaining 1 teaspoon seasoning blend. Place corn, chiles and onion in pan. Drizzle oil mixture over vegetables; toss until evenly coated. Push vegetables together in single layer around sides of pan. Add beef to center of pan.
Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150°F), turning beef and vegetables halfway through cooking time.
Slice beef; place on platter. Add vegetables to platter; sprinkle with 1/4 cup pumpkin seeds.
