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  • Writer's pictureBritt Boone


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


For Steak:

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


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.

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