It's grilling season! Perfect for any backyard barbecue!
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour and 15 min
Servings: 4
Ingredients
For Steak:
1 cup Robert Rothschild Farm Raspberry Honey Mustard Dip (Available at Weekends)
1 cup BBQ sauce of choice
1 lb. Skirt steak or sirloin steak
1/4 cup Olive oil
Salt and pepper to taste
Mexican Grilled Corn:
4 Ears of corn, husked
2 Tbsp. Mayonnaise
2 Tbsp. Plain yogurt
1/2 tsp. Chili powder
4 Tbsp. Cotija cheese or Parmesan cheese, shredded
1 Lime, cut in wedges
Directions
Combine Raspberry Honey Mustard Dip and BBQ sauce and mix well. Set aside 1 cup of mixture and place 1 cup into a large resealable bag with skirt steak or sirloin steak. Let marinate in refrigerator for 1 hour. Preheat grill for high heat. Brush grill grate with oil. Place marinated steak on grill and cook for roughly 7 minutes, or until favored doneness. Use set aside marinade for additional sauce after finished grilling.
For Mexican Grilled Corn:
Preheat grill to mediumhigh heat. Combine mayonnaise, yogurt, chili powder together in a bowl and set aside. Grill corn, turning occasionally, until marked or tender, 8-12 minutes total. Spread each ear with 1 tablespoon of mixture and top with 1 tablespoon of Cotija or Parmesan cheese. Serve with lime wedge.
Recipe derived from https://www.robertrothschild.com/blogs/beef/bbq-raspberry-honey-mustard-seared-steak