grilled sirloin filets with sweet corn & chimichurri butter
my favorite way to cook steak & sweet corn during summer
I eat steak for dinner at least once a week but in the summertime it’s usually closer to twice a week. Both me and my fiancé love steak, it’s easily my favorite protein and this is my favorite way to make it. Honestly, I don’t even like ordering steak at restaurants anymore because they always taste so much better when we make them at home. This recipe is simple, but to me, it’s how to make the perfect steak dinner. I am using sirloin filets here because they are nice and lean but you can use any thick cut of steak with this method. The seasoning I use is really key here. I’ve tried so many different brands of steak seasoning, but this one gives any cut the best, most beautiful crust.
There’s nothing better with grilled steak than some sweet corn when it’s in season. I used to always boil my corn, but grilling it right in the husk is a total game changer. The husks help steam the kernels so they come out juicy and sweet, and once they’re done, they peel right off with zero mess. It’s easier, tastier, and my favorite way to make corn in the summer.
It’s basically a one‑pan meal, but on the grill. Here’s exactly how I do it. ⬇️
Tools
Grill
Long tongs
Instant-read meat thermometer
Parchment paper sheets
Paper towels
Chef’s knife and cutting board
Silicone spatula
Aluminum foil
Tray or platter
Links
Grilled Sirloin Filets with Sweet Corn & Chimichurri Butter
Serves 3 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Macros (per serving : 1 six-ounce filet, 1 ear of corn, and 1 tablespoon chimichurri butter)
Calories 460 | Protein 42g | Carbs 28g | Fat 22g | Fiber 4g
Ingredients :
3 sirloin filets (6–8 ounces each)
3 large ears of corn on the cob
1/2 tablespoon neutral oil
Black & Tan by Fire & Smoke Society
Chimichurri Butter (makes 16 servings) :
8 ounces Kerrygold salted butter, softened
1/4 cup fresh parsley, finely chopped
1 tablespoon fresh oregano, finely chopped
1/2 small shallot, finely minced
1 teaspoon chopped calabrian chili peppers
1/2 teaspoon garlic salt
1 teaspoon red wine vinegar
1 teaspoon hot honey
Make the Chimichurri Butter: In a bowl, mix the softened butter with parsley, oregano, shallot, Calabrian chili, garlic salt, red wine vinegar, and hot honey until well combined. Spoon the butter onto a piece of parchment paper, roll into a log, and twist the ends to seal. Refrigerate until firm or freeze and cut into cubes.
Prep the Corn: Trim the hairy ends of the husks from 3 ears of corn. Soak the corn (husks on) in a sink of water for 15 minutes. After soaking, shake off the excess water, wrap each ear tightly in foil, and set aside.
Prep the Steaks: Pat the sirloin filets dry with paper towels. Rub a very thin layer of oil over each steak, then generously season all sides with Black & Tan seasoning. Let sit while the grill preheats.
Grill the Corn: Preheat your grill to high heat, around 500°F. Place the foil-wrapped corn on the grill and cook for about 20 minutes, turning occasionally.
Grill the Steaks: Once the corn is about halfway done, add the steaks to the hot grill. Cook for 4–5 minutes on one side, rotate 90° for crosshatch grill marks, and close the lid. Flip and repeat on the other side. Continue cooking until the internal temperature reaches 125°for medium-rare and 130°F for medium.
Finish, Slice & Serve: Remove the steaks from the grill and immediately top each with a slice of chimichurri butter so it melts into the meat. Let rest for around 5 minutes. After resting, slice the sirloin filets against the grain into about 1/2-inch thick slices for the most tender bite. Remove the foil and husks from the corn before serving.
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