Steak Rockefeller And Corn On The Cob With African Bird Pepper Salt Recipe
Steak Rockefeller And Corn On The Cob With African Bird Pepper Salt
Since the ears of corn were on special at the local market, I went for it with great vigor. They were offering the corn for 10 ears for $3.00, which is quite the bargain around these parts. Knowing we couldn't eat it all at once, I cooked the rest of the corn, cut it off the cob, and stored in freezer bags so that I can use them later on in corn chowder.
I chose the two youngest ears of corn for us to have with our dinner, which in my opinion, are the sweetest and most tender. Honestly, sometimes I can even eat it raw. Yes, it's that good. It's especially good when slathered in butter and sprinkled with a premix of salt and African Bird Pepper, which really gives the corn a major kick.
As usual, I fired up the charcoal grill and when the coals were just right, I threw those bad boys on the grill. I cooked each filet approximately 4-5 minutes on each side for a perfect medium rare.
- While the steaks were cooking, I made the Spinach Rockefeller which was ready at the time the steaks were ready. The recipe follows:
- Spinach Rockefeller Snooty's Way:
- 1 large bag of baby spinach, pre-washed
- 2 cloves of garlic, minced
- 1/4 cup of green onion, finely diced
- 1/2 cup freshly grated Parmesan cheese
- 1 pinch of dried thyme
- salt and pepper, to taste
1. Toss the first four ingredients into a saute pan over medium low heat for 8 to 10 minutes.
2. Add the thyme and salt and pepper, to taste.
3. When topping the steak with the spinach mixture, sprinkle a little more Parmesan over the top and serve.
This is a really quick, easy, yet elegant dinner. Enjoy!