Grilled Garlic and Rosemary Steak and Corn
Pull out the grill for this delicious recipe, grilled garlic and rosemary steak and corn.
Ingredients
- 1/2 cup olive oil
- 2 Tbsp. freshly chopped rosemary
- 9 cloves garlic, minced, divided
- 3 tsp. salt, divided
- 1/4 tsp. freshly ground black pepper
- 2 lbs. Flat Iron or London Broil steak
- 1 stick butter
- 1 Tbsp. sugar
- 1 tsp. ground cumin
- 2 Tbsp. lime juice
- 6 ears fresh corn
Instructions
- Preheat grill.
- Combine olive oil, rosemary, 4 cloves garlic, 2 teaspoons salt and pepper in a blender. Mix for a few minutes, until garlic and rosemary are pulverized. Place steak and marinade in a resealable plastic bag and refrigerate for at least 1 hour or overnight.
- Grease grill with oil. Grill steak for about 5 minutes. Turn and cook covered for about 3 to 4 minutes more, until desired doneness. Let meat rest on cutting board, covered with aluminum foil for about 15 minutes.
- Meanwhile, heat remaining garlic and butter in a small saucepan over low heat for 5 minutes. Do not let the butter simmer. Stir together sugar, 1 teaspoon remaining salt and cumin in a small dish. Add mixture into butter along with lime juice. Brush ears of corn with garlic butter. Cook corn on grill, turning occasionally until corn is hot and tender, about 10 minutes. Serve with steak.
