Put a New Grill to Good Use

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


  1. Shuck corn leaving husks on the end. *You can soak the corn in water for a ½ hour to retain moisture while grilling.
  2. 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.
  3. Prepare butter.
  4. 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.

Sean, editor

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