One of my favorite activities – weather permitting – is having friends and family over for a cookout. It’s an easy way to entertain, and everyone loves food fresh off the grill. Flank steak is affordable and delicious, and most side dishes will complement it. I like to serve it with grilled corn on the cob dressed with cilantro butter. Put a beautiful cutting board on your table as a casual serving piece for your sides. Your guests will think you’re a regular Martha Stewart (or Annette Joseph) when they see the luscious ears of corn buttered with herbs.
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 on the Cob
- 6 ears of fresh corn
- Salt and pepper
Season corn with salt and pepper. Wrap individually in aluminum foil, twisting both ends to create a secure package. Place on hot grill for 10-12 minutes, until corn is steamed. Remove and let cool before serving.
- 1 stick of butter
- 2 tablespoons chopped cilantro
Combine softened butter with cilantro. Spoon onto square of plastic wrap and wrap around butter. Roll butter into cylinder-shaped package and place in refrigerator at least 1 hour before serving. When guests are ready to eat, cut butter into small coin-size shapes and place in small serving dish.
Serve the food buffet-style with stacks of colorful dishes beside the trays of food. I like to keep napkins in fun patterns and colors to keep it casual, but festive.