2 rib-eye steaks (you could also use sirloin, NY Strip, or fillet) 2 ears corn DeadEye’s All-Purpose Seasonings Olive oil DeadEye’s BBQ Sauce 1 bag tortilla chips 1 cup canned pinto beans, drained and rinsed 1 package shredded Mexican blend cheese (2 cups) Toppings: salsa, avocado, sliced jalapeno, cilantro, chopped red onion, sour cream, more BBQ sauce
Heat a gas grill to medium-high. Coat both sides of steak with spice rub and drizzle with olive oil. Remove husk and silks from corn and sprinkle with spice rub and drizzle with olive oil. Place steak and corn on grill. Grill steak about 4 to 5 minutes per side or until desired degree of doneness. Grill corn for about 10 minutes total, turning frequently. Let steak rest for 10 minutes and then cut into bite-sized pieces. Toss with about 2 tablespoons of BBQ Sauce. Cut corn kernels from cob. Preheat oven to 375 degrees. Place a pile of tortilla chips on an oven-safe pan. I like to use cast iron. Mound steak on top of chips. Scatter pinto beans, corn, and cheese over chips. Place in oven until cheese melts. Add toppings of your choice and serve.