Grilled Marinated Flank Steak with Herb-Butter Grilled Corn Recipe

Grilled Marinated Flank Steak with Herb-Butter Grilled Corn Recipe

• 1 flank steak (about 2 lbs.)
• 2 grated garlic cloves
• 3 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp Red Wine vinegar
• 1 tbsp granulated brown sugar
• 6 corns on the cob, shucked
• 2 tbsp. chopped fresh herbs - parsley, marjoram, oregano, chives
• 1 stick butter, melted
• Salt and pepper
• 2 red onions cut in wide strips

1. Prep your marinade: mix cloves, olive oil, Worcestershire sauce, vinegar and sugar. Brush the flank on both sides. Cover and refrigerate for at least 2 hours.
2. Start your grill - if doing coals, do a two-zone fire.
3. Once the grill is hot, place the flank and grill on medium high heat for 15-25 minutes. Using a spatula or tongs (do not use a fork), flip, transfer to the low heat zone or lower the heat to low. Grill another 15 to 20 minutes or until desired doneness.
4. Transfer to cutting board, cover with aluminum foil and rest for 10 to 15 minutes.
5. Place shucked corn in a bowl of water to prevents shrinking. Place directly over the grill and brush with melted butter. Grill until the corn is tender (pricking with a fork to check) and turning them once.
6. Mix the rest of the butter with the fresh herbs. Once corn is done, brush again with the rest of the butter, and season with salt and pepper.
7. Sautee the onions in a grill pan directly on the grill. If you want to have them done before heat them once the meat is ready to serve them warm.