Tonight’s meal was exceptional and and highly over due. After all of the burgers, brats and hot dogs at BBQ’s this summer, we felt it was necessary to enjoy some steaks.
To start we lightly oiled our strip steaks with vegetable oil and then seasoned it generously with kosher salt, freshly cracked pepper and granulated garlic. Cooking steaks works best after the meat has set out for an hour or so. Doing this ensures that the mean will cook more evenly. Cook the steaks on the grill over indirect heat for 5-7 min per side (depending on how hot your grill is) for medium steak. After cooking, let the steaks rest for 10 minutes before serving to lock in the juices!
Next, we trimmed the wispy ends of the corn cobs and soaked each ear in water for 1/2 hour. If you dry grill the corn, it burns, soaking the ears helps to prevent this from happening. Don’t worry if the corn shucks blacken a bit, the corn is safe inside. Grill the corn for 10-12 minutes per side over direct heat. Pinch the ear for doneness- it should be soft but not mushy. To serve, pull the husks back (careful it’s HOT) and use them as your eating handle. Rub down with butter and sprinkle with Kosher salt.
The citrus-cucumber and cilantro salad was a nice hodge podge of some left over fresh veggies/ herbs from the farmer’s market and our pizza night. First, slice 2 medium cucumbers into 1/8″ slices and then cut in half to make half moons. Toss in a bowl with 1 teaspoon Kosher salt to pull out some of the water from the cucumbers (this will make your salad less watery and more delish)for at least 15 minutes. Next, rinse them with cold water really well, and drain/dry to get all excess moisture off, put them all back in the bowl. Then you can add to the bowl 1/4 cup chopped cilantro, 1/4 cup thinly sliced red onion, 1 teaspoon EVOO, 1 teaspoon White Wine Vinegar, 2 tablespoons fresh lime juice, a pinch of salt, a grind of pepper, and you’ve got a salad!