For our June dinner, we returned to the grill. We managed to snag a great deal on filet mignon at Kuhn’s, and picked up a whole bunch of it for $7.99 a pound! Honestly, I wish we’d picked up even more – a few pounds of filet mignon goes pretty fast, we learned.
Since it’s summer, we decided to figure out how to perfect not only steak on the grill, but corn on the cob. The secret is to leave a single layer of husk. Here is Michael, hard at work preparing the corn.
The corn takes the longest to cook, so it’s the first thing on the grill. Yum!
We also roasted red potatoes on the grill, seasoned with garlic powder, curry, and rosemary.
Finally, it was time to add the steaks, which Michael marinated in soy sauce, worcestershire, and ginger, with some sesame thrown in for good measure.
Time to bring all the goodies inside!
And then, the most difficult part of all: peeling back the single husks from the corn without burning yourself. They really hold the heat!
And finally, the completed meal: a true summer delicacy. I feel like this is on the list of foods I could eat every day and not get tired of eating it.