This dinner is a serious contender for simplest Dinner Tonight menu ever. It is exactly what it appears to be -- no tricky techniques, no surprisingly impossible to find, totally essential ingredient.
Corn. Steak. Good. If you want to get fancy, you could finish the meal by attacking the nearest pint of ice cream with the largest available spoon.
The Menu
Steak for a Brooklyn Backyard Barbeque by Giulia Melucci
Serves 2
1 pound sirloin steak
1.5 teaspoons smoked spanish paprika
1 tablespoon olive oil
1 teaspoon chopped garlic
1 tablespoon chopped mint
1 teaspoon salt
1. Rub the steak with the olive oil, garlic, smoked paprika, mint and salt. Allow the meat to come to room temperature, it should sit with the rub for 15 minutes or so, but if you don't have the luxury of time, it probably doesn't matter. Grill over a very hot flame. We did about 7 minutes per side for a perfect medium rare on a particularly thick piece of meat.
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Roasted Corn with Lime, Parmesan and Chili
The Grocery List (for 2)
3 medium ears of corn
Sour cream
1 pound sirloin steak
1 lime
Fresh mint
We know you guys are the coolest, and already have olive oil, salt, black pepper, mayonnaise, milk, parmesan, cayenne, paprika, and garlic. If you're less cool than we think you are (and you're totally not) you'll need to grab all those things, too!
The Plan
1. Turn the oven to 400 degrees F. Rub the steak with seasonings and let it rest while it comes to room temperature.
2. Cut the kernels from your corn cobs, and lay them out on a baking sheet. Bake for 15 minutes.
3. While your corn roasts, grill the steak over a nice hot flame.
4. Toss the corn with its dressing, and serve (still hot) with the sliced steak. Tuck in and enjoy a seriously tasty dinner.
5. (Optional) Do that ice cream thing! Vanilla would make a lot of sense, but it's really your call.
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