Last night, the clouds parted and the rain lifted and it was like, AHHHHH…. SUNSHINE!!! If you are in the Chicago area you completely understand what I mean!! That being said, I was more than anxious to get outside and fire up the girl!! I absolutely love Fall and winter comfort foods, do not mistake that. However, when you live somewhere like Chicago and you only get a short amount of time to be cooking outdoors, you need to take advantage of it. Also, when you have been cooped up all winter and it has been raining like you live somewhere that gets a monsoon season… you are ready for sunshine!!
As we continue to warm up here in the mid-west, I will continue to share some awesome grilling recipes with you. Here is the dinner we had last night that helped us really kick off this grilling season ahead. It was simple, delicious, healthy and even my almost two year old daughter enjoyed some of it! So, you know it had to be good!
Print Recipe
Grilled Corn and Potato Salad
Ingredients
- 2 lbs mixed Yukon gold and red potatoes quarted or large diced
- 1 ear yellow and white sweet corn
- 2 each green onions sliced
- 1 tbsp cilantro chopped
- 2 each lemons halved
- 3 tbsp olive oil extra virgin
- to taste Kosher salt and freshly cracked black pepper
Instructions
- Place the potatoes into a medium pot and cover with water and add kosher salt to season. Bring up to the boil and cook just until al dente. Do not overcook because you are still going to grill them
- Drain the potatoes and run them under cold water to cool them down quickly and stop the cooking process. Toss them with the olive oil and check your seasoning. Add salt and pepper if needed.
- Meanwhile, while the potatoes cook, clean your ear of corn, chop your green onions, cilantro and halve your lemons. Turn your grill on and heat to medium-high heat.; Grill the corn until heated through and you have nice grill marks. Grill the potatoes until cooked through and you have crispy grill marks on them.
- Grill the lemons, flesh side down until you have good grill marks and the juices have heated up. Pull everything off of the grill and cut the corn off the cob.
- Toss everything together in a bowl and squeeze the grilled lemon juice over the top and toss again. Serve immediately or at room temperature.
Chili Rubbed Sirloin Steak Tacos
Ingredients
- 12 oz piece sirloin steak cleaned of outside fat
- 1 tbsp chili powder
- 1/2 tbsp granulated garlic
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp dried oregano Mexican oregano, if you have it
- 2 tbsp olive oil
- to taste Kosher salt and freshly cracked black pepper
- corn or flour tortilla heated slightly
Topping options avocado, queso fresco, grilled green onions, fresh cilantro-leaves picked, raw red onion or pickled red onion
Instructions
- In a small bowl, combine all of the spices and herbs. Rub the steaks with the spices and olive oil and season with kosher salt and pepper to taste. Let the meat sit with the rub for 10-20 minutes and then grill on a hot grill. Depending on thickness of the sirloin, this will take about 10-12 min per side for medium.
- Remove from the grill and let the steak rest for 10 min to let the juices redistribute throughout the meat before slicing it.
- Heat the corn tortillas(if using) in foil on the grill and crumble your queso fresco(if using). Slice your avocado and pick your cilantro leaves. If using, slice your red onion or quick pickle it. Slice your sirloin into thin stripes and serve. Assemble the tacos as you like and ENJOY
