Send the kids to a friends house tonight, put the dog outside, and switch your devices to "do not disturb." It's steak night, but not just any steak night. This steak is charred to beautiful perfection on your own grill and served with smoky buttered corn on the cob and a salad of toasted baguette and tangy balsamic vinaigrette. Open that bottle you've been saving, because this is a special occasion.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
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You Will Need
Grill Pan or Outdoor Grill
Before You Cook
Prepare the Ingredients
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.
Make Smoky Butter and Grill Baguette
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.
Grill the Steaks
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.
Grill the Corn
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.
Toss the Salad
Just before serving, combine arugula, tomatoes, baguette cubes, balsamic dressing, ¼ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl.
Plate the Dish
Arrange steak, corn, and salad on plate. Brush corn with smoky butter and serve immediately.
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