Summer on a Plate for Eight!
This awesome dinner party recipe comes from McCormick Gourmet and chef Chef Christopher Lee. My family and friends love it and it’s a sure fire winner in our house. In my opinion, the grilled steak and corn combo is summer on a plate.
Take just 20 minutes in the morning to prep the meal and pop in the fridge. Spend the rest of the day enjoying summer the way you want, and when you return home you’re ready to entertain. Heat up the grill and cook the steak and corn for 15 minutes. Set the table and plate this delicious meal for your guests. Pair with a green salad and fresh bread.
How easy is that? Simple and special just the way I like it.
Marinated Hanger Steak with Grilled Onions, Sweet Corn and Blue Cheese
Makes 8 servings (Dawn’s Note: I suggest doubling this recipe for 8 people )
Prep Time: 20 minutes, Refrigerate Time: 2 hours, Cook Time: 15 minutes
- 1/2 cup olive oil
- 2 tablespoons grated lemon peel
- 2 teaspoons McCormick® Gourmet Collection Chili Powder
- 2 teaspoons McCormick® Gourmet Collection Cumin, Ground
- 2 teaspoons McCormick® Gourmet Collection Paprika, Smoked
- 2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt
- 1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
- 2 pounds hanger steak
- 4 ears corn, husked
- 2 large sweet onions, cut crosswise into thick slices
- 4 ounces Maytag blue cheese, crumbled
1. Mix oil, lemon peel, chili powder, cumin, smoked paprika, sea salt and red pepper in medium bowl until well blended. Reserve 1/2 the marinade for brushing. Place steak in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
2. Grill corn and onion slices over medium heat 5 to 10 minutes or until golden brown and tender, turning occasionally and brushing with reserve marinade. Cool slightly. Cut corn kernels off cobs. Set grilled onions and corn aside. Remove steak from marinade. Discard any remaining marinade.
3. Grill steak over medium-high heat 2 to 3 minutes per side for medium-rare doneness. (Cook 2 minutes longer for each additional degree of doneness.) Transfer steak to cutting board. Let stand 5 minutes before slicing.
4. Slice steak across the grain into thin slices. Place corn on each plate. Arrange steak slices on top of corn. Top with grilled onions and blue cheese.
Chef’s Tip: Hanger steak is also known as the hanging tender, butcher’s steak or onglet. In France, butchers often keep this flavorful steak for their own dinner. Flat iron or skirt steak can be used in place of the hanger steak.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant, for the McCormick® Gourmet Collection.