BBQ Strip Loin Steak with Grilled Corn
Savour juicy grilled strip loin steaks and smoky corn on the cob—an easy, flavour-packed BBQ meal made for summer nights.
Recipe - Save-on-Foods
BBQ Strip Loin Steak with Grilled Corn
Prep Time15 Minutes
0Cook Time15 Minutes
Ingredients
2 strip loin steaks (1-inch thick)
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Montreal steak spice or smoked paprika
2–4 ears of corn, husked
2 tablespoons butter, melted
½ teaspoon salt
Directions
1. Marinate the Steak (Optional for Extra Flavour):
- Mix olive oil, Worcestershire, garlic, salt, pepper, and spices (if using).
- Rub mixture all over the steaks.
- Cover and marinate in the fridge for 30 minutes to 2 hours.
2. Prep the Corn:
- Brush each ear of corn with melted butter and sprinkle with salt.
- If you like extra flavour, add a pinch of chili powder or paprika.
3. Preheat the BBQ:
- Heat grill to medium-high (around 450°F).
- Oil the grates to prevent sticking.
4. Grill the Steak and Corn:
- Steaks: Grill for 4–5 minutes per side for medium-rare. Use a meat thermometer if needed (130–135°F).
- Corn: Place directly on the grill and rotate every 2–3 minutes until nicely charred and tender (about 10–12 minutes).
15 minutes
Prep Time
15 minutes
Cook Time
0
Servings
Directions
1. Marinate the Steak (Optional for Extra Flavour):
- Mix olive oil, Worcestershire, garlic, salt, pepper, and spices (if using).
- Rub mixture all over the steaks.
- Cover and marinate in the fridge for 30 minutes to 2 hours.
2. Prep the Corn:
- Brush each ear of corn with melted butter and sprinkle with salt.
- If you like extra flavour, add a pinch of chili powder or paprika.
3. Preheat the BBQ:
- Heat grill to medium-high (around 450°F).
- Oil the grates to prevent sticking.
4. Grill the Steak and Corn:
- Steaks: Grill for 4–5 minutes per side for medium-rare. Use a meat thermometer if needed (130–135°F).
- Corn: Place directly on the grill and rotate every 2–3 minutes until nicely charred and tender (about 10–12 minutes).
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