Grilled Sirloin Steak
with Tomato Corn Salsa, Potatoes, and Charred Scallion Butter
- Milk
Oil your grates and break out your grill gear: it’s the Fourth of July, and we’re headed outdoors. This whole dish was designed to be cooked over the flames, and we mean the whole thing. First the potatoes are roasted in a foil packet, then on go the scallions and corn, which get a nice char. Toward the end, the steak is added and allowed to get those coveted grill marks. P.S.: No need to fret if you can’t fire up a grill—this recipe also can be made indoors.
Ingredients
24 ounce
Yukon Gold Potatoes
2 tablespoon
BBQ Seasoning
4 unit
Scallions
2 unit
Corn on the Cob
24 ounce
Sirloin Steak
2 unit
Roma Tomato
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
2 tablespoon
Olive Oil
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat a grill for direct heat. (TIP: If cooking indoors, preheat oven to 450 degrees and heat a grill pan or large pan over medium-high heat). Set aside 2 TBSP butter in a medium bowl at room temperature. Cut potatoes into 1-inch cubes. Tear off two large pieces of foil (about 12 by 14 inches each).
Place potatoes on foil, adding roughly half the potatoes to each piece. Sprinkle each with a drizzle of olive oil and season with salt, pepper, and barbecue seasoning, tossing to coat. Wrap and seal each piece of foil around potatoes, creating two packets. Place on grill (or in oven) and roast until tender, about 30 minutes, turning occasionally.
Trim fuzzy ends from scallions and brush with a drizzle of olive oil. Grill (or cook in pan) until nicely charred, 2-3 minutes, turning occasionally. Remove from heat and let cool. Once cool enough to handle, finely chop scallions and add to bowl with butter. Mash with a fork to combine. Season with salt and pepper.
Rub corn cobs with a drizzle of olive oil each. Tear off two pieces of foil, each large enough to wrap around corn. Place a corn cob on each piece and season with salt and pepper. Tightly wrap and seal foil around corn. Grill (or roast in oven) until tender and lightly charred, about 12 minutes, turning once. Unwrap and let cool. Once cool enough to handle, cut kernels from cob.
Meanwhile, pat steak dry with a paper towel and season all over with salt and pepper. Brush all over with a drizzle of olive oil. Lightly oil grill grates with vegetable oil (or heat a drizzle of oil in your pan). Add steak to grill (or pan) and cook until grill marks appear or desired doneness is reached, 7-8 minutes per side. Transfer to a cutting board and let rest at least 5 minutes, then slice against the grain.
Chop tomatoes into small pieces. Place corn kernels and tomatoes in a medium bowl and toss to combine. Season with salt and pepper. Divide steak between plates. Top with as much of the salsa and scallion butter as you like (serve any extra on the side). Serve with potatoes.
