Be sure to slice the flank steak against the grain for maximum tenderness.

Ingredients

For the Steak

6 cloves garlic, chopped
1 small red onion, chopped
1 12-oz bottle amber or nut-brown beer (not dark beer)
3 tbsp Dijon mustard
2 tbsp soy sauce
2 tbsp chopped fresh rosemary
2 lb. flank steak, trimmed
Sea salt, to taste
Fresh ground black pepper, to taste

For the Corn Salad

5 ears sweet corn
1 Bell Pepper (Color of your choice)
1 Red Onion, cut in half
1 Jalapeño
1 Cup cherry tomato, halved or quartered
2 Tablespoons green onions, sliced
Balsamic Vinaigrette
1/3 cup good quality extra virgin olive oil, to taste
1/3 cup quality balsamic vinegar, to taste
Juice of 1 lemon
2 tbsp honey or agave syrup
Pinch sea salt
Freshly ground pepper, to taste

Preparation

For the Steak

In a large bowl combine garlic, onion, beer, mustard, soy sauce, and rosemary. Pat steak dry and transfer to a large resealable bag or container and pour marinade over steak, turning to coat. Refrigerator overnight, turning occasionally.
Prepare charcoal grill with Cowboy Oak & Hickory Lump Charcoal to medium-high and prepare grate. Remove steak from marinade, discarding any remaining marinade. Season steak with salt and pepper to taste. Grill steak for about 5 to 6 minutes per side, turning once for medium-rare doneness or 7 to 8 minutes per side for medium doneness. (NOTE: Test with an instant-read thermometer, steak should register 145°F in thickest part.) Rest for 5 minutes covered before serving. To serve slice across the grain.
Top with fresh squeezed lemon juice or chimichurri.

For the Corn Salad

Soak corn in salted water for at least 30 minutes prior to grilling. Roast the corn in the husk on the grill rotating occasionally (roughly 25 minutes). While the corn is roasting lightly toss the bell pepper, red onion, and jalapeno in olive oil and sprinkle with salt and pepper. Place on the grill next to the corn and grill until slightly softened but not cooked through and soft. This step is optional but tastes great when done correctly.
When the corn is done and is beginning to darken around all edges, remove from the grill and shuck.
Over a very hot part of your grill place the shucked corn turning often until a char begins to form on all sides – be careful not to burn or over-char the corn.
When you are happy with the level of char on your corn, remove from the grill and chop downward on the cobb to remove the kernels and place in a large mixing bowl. Chop the bell pepper, onion and jalapeno and place in the mixing bowl with the green onion and toss lightly. Drizzle with vinaigrette or your favorite salad dressing top with crumbled fetta
Remove the corn from the grill. Add the corn to a large mixing bowl with the rest of the ingredients. With a light hand, thoroughly incorporate everything. Taste for seasoning and adjust with salt, pepper, and lime juice if necessary. Enjoy!

Bag of 8.8lb Cowboy® 100% Natural Lump Charcoal

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