A Mouthwatering Meal Inspired by the Heartland

Steak and corn are two of the most popular foods produced in the Midwest. Toss these two on the grill for some down-home deliciousness.

Grilled Sirloin Steak and Corn on the Cob

Serves 4


3/4 cup
butter, softened
3 tablespoons
freshly chopped herbs, such as parsley, rosemary, and thyme
garlic cloves, minced
1 ½ pounds
sirloin steak, 1 ½” thick
Kosher salt
Freshly ground black pepper
ears of corn, shucked and cleaned


Place softened butter, chopped herbs, and garlic in a small bowl; mix, then set aside. Prepare and preheat grill for medium-high to high heat. Season steaks with salt and pepper. Set steaks on grill and cook for approximately 8 minutes. Turn steaks over and cook for 8 minutes more. When you turn steaks after the first 8 minutes, place the ears of corn on the grill directly over high heat. Grill and turn every now and then until cooked through and charred. Transfer corn to a platter and spread some of the herbed butter onto the corn. Transfer steaks to a platter and let them rest for 5 minutes. Before serving, top each steak with a dollop of the herbed butter.