Fire Grilled Blade Steak and Corn
The blade steak is pretty easy to grill, it's generally very tender and reminds me of tenderloin. This recipe is also known as Grilled Flat Iron. Sometimes you may get one with a thick membrane. Try to pick one where the fat is marbled throughout the meat and avoid the thick white lines because they usually mean tough. This dinner included corn (slaw, salad, chum, side) which went a little haywire but for the better. When I'm cooking steaks of any sort I go at it with a laid-back attitude mainly avoiding fire time for too long. They take a little time before and after to get the perfect tasting steak we crave. This and most of my steaks don't get a full-fledged assault of spices, salt alone would be fine as far as I'm concerned. Good cuts get less spice and crappier cuts I'll usually layer on our Cottonmouth because it has natural tenderizers. Adding a lot of spices is great too, it just depends on what mood you're in for. If you're grilling over wood flames that's going to be the dominant flavor that pops up and often enough. Cooking steak on cast iron fried we'd be relying more on spice or herbs.
The blade steak is pretty easy to grill, it's generally very tender and reminds me of tenderloin. This recipe is also known as Grilled Flat Iron. Sometimes you may get one with a thick membrane. Try to pick one where the fat is marbled throughout the meat and avoid the thick white lines because they usually mean tough. This dinner included corn (slaw, salad, chum, side) which went a little haywire but for the better. When I'm cooking steaks of any sort I go at it with a laid-back attitude mainly avoiding fire time for too long. They take a little time before and after to get the perfect tasting steak we crave. This and most of my steaks don't get a full-fledged assault of spices, salt alone would be fine as far as I'm concerned. Good cuts get less spice and crappier cuts I'll usually layer on our Cottonmouth because it has natural tenderizers. Adding a lot of spices is great too, it just depends on what mood you're in for. If you're grilling over wood flames that's going to be the dominant flavor that pops up and often enough. Cooking steak on cast iron fried we'd be relying more on spice or herbs.
- 2 tbs dawgs bark
- 1 lb beef blade (flat iron)
- â½ tbs butter
- 1/4 tsp rosemary (chopped fine (totally optional))
- 1 cup corn ( =’s 2 ears)
- 1 cup potatos (diced i used frozen pre diced)
- ⽠lb bacon ( =’s ⽠package)
- â¾ cup mayonnaise
- â¼ cup onions (fine diced)
- â¼ cup vegetable oil
- 4 tsp garlic (thin sliced =’s 4 cloves)
- 1 oz jalapeno (diced)
- â½ tsp dawgs bark
- 6 oz rolls (optional in the freezer section under garl
- Carbohydrate 216.40225 g
- Cholesterol 502.5603 mg
- Fat 292.409197 g
- Fiber 15.4176367926836 g
- Protein 169.467221 g
- Saturated Fat 88.5506596 g
- Serving Size 1 1 Serving (1424g)
- Sodium 16974.2560666667 mg
- Sugar 200.984613207316 g
- Trans Fat 39.9474537 g
- Calories 4212 calories
Step-by-step
- Start your charcoal on one half of the grill.
- Crank up the oven to 350.
- Put bacon on foil-covered cookie sheet and bake for 30-45 minutes.
- Lay blade steak on a plate and sprinkle the Dawgs Bark on both sides.
- Set steak aside out of the way on the counter. We want it to get room temp and see it sweating before we throw it on the grill. Doing this, make sure the expiration isn't tomorrow.
- When the BBQ pit is ready, rub a little olive oil on corn and place on the grill.
- Cook all 4 sides to get nice char marks and plus 1 for flavor. Go back inside with corn.
- In a pan, heat your vegetable oil up to fry level and drop in the diced potatoes and a dash of Dawgs Bark.
- Cook potatoes until golden brown and over the sink strain from oil in a metal strainer/colander.
- In the same pan, pour in a little olive oil then the garlic slices.
- Cook the garlic until just browned and strain from oil with potatoes.
- If you haven't diced the veggies now would be a good time.
- Bacon should be done and when it is pull and let cool.
- As you can see in the image I cooked the steak to medium-rare at medium indirect heat. My charcoal was winding down and didn't test heat but I'd say it was about 300 to 320 degrees. Anyways, K, slap the steak on the grill for 6 minutes, flip and go another 6 minutes.
- Depending on preference you can go longer or shorter. By cooking indirectly it's not as much risk for flare-ups. I'd stay with it throughout the grill/burn.
- When the steak is done pull, clean plate, top with butter, and set on the counter so it can rest.
- Put the corn mayhem together: chop up bacon and throw in a large bowl. Same bowl add potatoes, garlic, jalapeno, onions, mayonnaise, and rest of Dawgs Bark.
- Mix the corn mayhem up well so everything is connected.
- Add some mayhem to your steak on a plate and enjoy!
Fire Grilled Blade Steak and Corn: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying dinner can sometimes feel like a Herculean task. But I've discovered the secret to weeknight culinary success lies in simple, flavorful recipes that don't sacrifice taste for convenience. This fire-grilled blade steak and corn recipe is a perfect example – a burst of smoky flavor in under an hour!
The beauty of this dish lies in its versatility. Blade steak, also known as flat iron steak, is remarkably tender and forgiving. It's perfect for those nights when you crave a juicy, flavorful steak but don't have hours to spend perfecting your grilling technique. The corn salad, a vibrant mix of textures and tastes, provides a refreshing counterpoint to the richness of the steak. It's the kind of side dish that's both impressive and surprisingly easy to make.
I often find myself relying on simple seasoning for my steaks. A good cut of meat, like the blade steak, speaks for itself. A sprinkle of salt and pepper is often all it needs to shine. However, feel free to experiment with different rubs and spices – it all comes down to your preference. And sometimes, a bit of unexpected creativity is exactly what a busy weeknight requires.
The corn salad is where things get really interesting. I've often found myself improvising with whatever vegetables I have on hand, resulting in a slightly chaotic but always delicious mix. This time, it was a beautiful blend of smoky bacon, crispy potatoes, tangy jalapenos, and creamy mayonnaise, all tossed together for a flavor explosion. The combination of textures is just sublime.
One of my favorite things about this recipe is how easily it adapts to any occasion. Dress it up for a casual dinner party or keep it simple for a family weeknight meal. It’s a crowd-pleaser, whether you're serving it to friends or family. It's also incredibly adaptable – feel free to swap out vegetables in the corn salad based on what you have available or what your family prefers. The possibilities are endless!
So, the next time you're looking for a quick and delicious weeknight dinner that won't leave you feeling overwhelmed, give this fire-grilled blade steak and corn recipe a try. It's the perfect balance of simplicity, flavor, and satisfaction – exactly what a busy mom needs. And trust me, the compliments will be worth it.
The secret to making this recipe truly shine is in the preparation. Taking the time to let the steak come to room temperature ensures even cooking and prevents it from becoming tough. The same goes for the bacon; a crisply cooked bacon adds a wonderful layer of smoky flavour to the corn salad.
Remember to adjust cooking times based on your preferred level of doneness for the steak. This recipe is a guideline, feel free to adjust timings to your personal preference. It's all about finding that perfect balance of smoky char and juicy tenderness.
This meal is not just about the taste; it's about the experience. The sizzle of the steak on the grill, the aroma of the bacon wafting through the air, and the simple pleasure of enjoying a delicious home-cooked meal after a long day – those are the moments that make cooking worthwhile.
Enjoy!
