Hickory Salt Crusted Filet & Fire-Grilled Corn Salad
Add a smoky twist to your tender filet with this favorite steak recipe.
Dovetailing tip: You already grilled your corn for the salad in this recipe. Cut the corn off the extra ears you grilled while preparing Meal 1. Continue with the directions for the salad as directed in this recipe.
|4||8 oz. beef tenderloin steaks|
|1 cup||hickory salt|
|1 stick||salted butter|
|2 cloves||fresh garlic, finely chopped|
|1 teaspoon||lemon juice|
|4 ears||fresh corn, shucked|
|1 cup||diced roma tomato|
|1/4 cup||chopped cilantro|
|1/3 cup||sour cream|
|2 tablespoons||fresh lime juice|
|sea salt and black pepper to taste|
|1/4 cup||grated parmesan cheese.|
Hickory Salt Crusted Filet:
Clean and oil your grill. Heat to 550 degrees.
Season steaks generously with hickory salt by pressing into the meat on both sides.
Place seasoned steaks on grill and cook for 3-4 minutes each side until desired degree of doneness has been reached. Make quarter turns to get diamond marks.
While the steaks are grilling, soften butter at room temperature in a small mixing bowl for 10 minutes. Add garlic and lemon juice. Use a fork to blend the ingredients together.
Remove steaks from grill. Top warm steaks with softened garlic butter. Enjoy!
Fire-Grilled Corn Salad:
Preheat the grill to 500-550 degrees.
Place the ears of corn on the grill and rotate each piece every 1-2 minutes until the kernels start to char, approximately 8-10 minutes total. Remove from the grill to cool.
Using a sharp knife run the blade along the length as close to the cob as possible to remove the entire kernel. Once all the corn has been removed from the cobs, place the kernels into a mixing bowl.
Add the sour cream, lime juice, cilantro and sour cream. Mix well. Add the diced tomatoes and season with salt, black pepper. Mix gently once again.
Sprinkle with Parmesan cheese and enjoy.