It’s American Independence Day, second only to Memorial Day for its obligatory barbecue meal. It’s summer, people are celebrating, and that means going outside, braving the heat, and grilled some meat. So why not make it awesome? Why not couple freedom with flavor and enjoy the day right?
PAPRIKA FLANK STEAK & ROASTED CORN SALAD
- 1 1/2 lb flank steak
- 1 tbsp fresh lemon juice
- 6 cloves garlic, minced
- 2 tsp smoked paprika
- 2 tsp fresh tarragon, chopped
- Kosher salt and pepper
- 4 whole cobs of corn
- 1/4 cup olive oil
- 3 oz. goat cheese
- 1 tsp regular paprika
- 1 tsp chili powder
- 1 tsp seasoned salt
In a bowl, combine lemon juice, smoked paprika, tarragon, and garlic. Mix into a paste. Trim flank steak and smear spice paste on both sides. Refrigerate for 1 hour.
Preheat outdoor grill to high heat. Brush grill with olive oil. Season one side of steak with salt and pepper and place seasoned side down on grill. Season other side. Brush corn cobs with olive oil and place on grill with steak. Season upper side of steak. Cook steak for 6 minutes a side, until medium rare. Turn cobs frequently, ensuring even roasting while steak is cooking. When done, remove steak from grill and allow to rest for 5-10 minutes.
When corn is roasted to desired level remove and turn off grill. Remove corn from cobs by standing up inside a shallow bowl and slicing off kernels with a large knife. In a mixing bowl, combine corn kernels, goat cheese, regular paprika, chili powder, and seasoned salt. Stir thoroughly to incorporate. To serve, slice steak across the grain into thin strips.
Makes 4 servings. Enjoy!