Looking for the best recipes to make the most of your grill and wow your guests? Look no further than our favorite pairing from Style Expert Annette Joseph: grilled flank steak and grilled corn on the cob with thyme butter! You don’t need to be a grill master to prepare these dishes, but be aware, they’ll give you a favorable reputation.
Grilled Flank Steak (serves 4-6)
- 16-20 oz. of flank steak
- 1 4-oz. jar of sun dried tomato in oil
- 2 tablespoons reserved sun dried tomato oil
- 4 cloves of garlic, minced
- 4 tablespoons of fresh rosemary
- 2 tablespoons of balsamic vinegar
- ¼ cup of ketchup
- Salt and pepper to taste
Put all marinade ingredients in a food processor and pulse to combine. Place steak and marinade in a ziploc bag to coat steak in marinade mixture. Place steak on preheated, oiled grill and cook for 4-6 minutes on each side. After removing the steak from the grill, cover with aluminum foil for at least 5 minutes. This ensures that your guests will enjoy a tender, juicy cut of meat.
Grilled Corn with Thyme Butter
6 ears sweet summer corn, 8 teaspoons softened butter, 3 tablespoons fresh thyme leaves, 1 teaspoon salt
- Shuck corn leaving husks on the end. *You can soak the corn in water for a ½ hour to retain moisture while grilling.
- Place on the grill turning frequently for 20 minutes or until corn is nicely caramelized. *I like to brush the corn with thyme butter while it’s cooking on the grill.
- Prepare butter.
- Mix butter, thyme, and salt in a bowl until thoroughly combined, set aside to use on the corn. *This can be made ahead of time.