How about a barbecue this weekend? Here are some recipes and tips for grilled rib-eye steaks and corn on the cob. Add a green salad and chilled melon for dessert and you’ve got a delicious outdoor weekend meal.
Steak marinade (for 1 pound beef)
1/2 cup steak sauce
1/2 cup balsamic vinaigrette dressing
2 tsp. oregano
1 clove garlic, minced
dash pepper
Mix all the ingredients together and marinate steak for at least 30 minutes before grilling. Baste with marinade while grilling.
Steak Grilling Tips:
1. Don’t cut all the fat off the steak. Leaving it on while grilling will trap in juices. If you want, trim the fat off before serving.
2. Don’t salt the steak before grilling. Salt will dry the steak out and it won’t brown as nicely. Salt after grilling.
3. Use a spatula or tongs to turn the steak. If you use a fork, it will pierce the steak and let the juices run out. You want to keep your steak juicy, not dry!
4. To test for doneness, there is no substitute for a thermometer. Medium rare is 145 degrees and medium is 160 degrees.
Grilled Corn
If you’ve already got the grill going for the steaks, there is no easier way to cook corn than putting it on the grill also. My favorite way to do this is to husk the corn and wash it. Place each ear on a piece of foil. Spread on some butter and add a few squeezes of lime juice.
Wrap the ear in the foil, sealing it to prevent the butter and lime juice from seeping out. Place the wrapped ears on the grill for 15 – 20 minutes, turning occasionally.
Remove and with an oven mitt, unwrap corn. Serve with salt, pepper, and more butter.