Marinated Grilled Flank Steak with Grilled Corn Recipe

Marinated Grilled Flank Steak with Grilled Corn Recipe Instructions

Ingredients

• 1 flank steak (about 2 lbs.)
• 2 grated garlic cloves
• 3 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp Red Wine vinegar
• 1 tbsp granulated brown sugar
• 6 corns on the cob
• 2 tbsp. chopped fresh herbs parsley, marjoram and oregano, and chives
• 1 stick butter, melted
• Salt and pepper
• 2 red onions cut in wide strips

Directions

1. For the marinade, mix the cloves with olive oil, Worcestershire sauce, vinegar and sugar. Brush the meat on both sides with and Leave covered in the refrigerator for at least 2 hours.
2. Get the grill ready with a two-zone fire.
3. Place the meat on the hot grill. Grill the meat on medium high heat. Grill for 15 to 25 minutes for medium-rare. Turn it with a spatula or tongs, do not use a fork (so you don’t let the juices run out). Lower the heat to low for another 15 to 20 minutes or until desired doneness.
4. Using the spatula or tongs transfer it to a cutting board and cover it with aluminum foil and let rest for 10 to 15 minutes.
5. For corn, chuck and place in a bowl with water – this prevents shrinking. Place directly over the parrilla, brush with melted butter. Grill until tender (prick with a knife or fork to check) turning them once or twice for about 4 minutes.
6. Mix the rest of the butter with the fresh herbs, and When corn is done, brush again with the rest of the butter, and season with salt and pepper.
7. Sautee the onions in a grill pan directly on the grill. If you want to have them done before heat them once the meat is ready to serve them warm.