Categories: Meals
Ingredients
- ⅗ oz. Butter Pats (0.66 oz.)
- 3 oz. Grape Tomatoes
- 2 Ears of Corn
- 1 Mini Baguette
- 20 oz. Butcher's Steaks
- 1 tsp. Smoked Paprika
- 21/2 oz. Baby Arugula
- 1 Balsamic Vinaigrette Packet (1.5 fl. oz.)
Directions
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Preheat outdoor grill or grill pan to medium-high heat. Halve grape tomatoes. Shuck corn and rinse. Halve baguette. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Coat both sides of sliced baguette with cooking spray and add to hot grill. Grill 3-4 minutes on each side, or until crispy and slightly charred. Remove to cutting board, let rest 5 minutes, and cut into 1" cubes. Keep grill over medium-high heat. Combine butter and smoked paprika in a small bowl.
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Coat both sides of steaks with cooking spray and add to hot grill. Cook 4-6 minutes on each side, or until slightly charred and steaks reach a minimum internal temperature of 145 degrees. Remove steaks from grill, loosely cover with foil, and let rest 5 minutes before serving.
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Lightly oil ears of corn with ½ tsp. olive oil and season with a pinch of salt and pepper. Grill corn 6-8 minutes over medium-high heat, turning occasionally, or until slightly charred.
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Just before serving, combine arugula, tomatoes, baguette cubes, balsamic dressing, ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl.
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Arrange steak, corn, and salad on plate. Brush corn with smoky butter and serve immediately.