This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Mother’s Day is just around the corner and I’ll be celebrating my very first one with my husband and Baby J! I know when most people think of Mother’s Day they think brunch or a nice lunch out. While I enjoy eating a meal out here and there I think the best meals are the ones that are cooked at home.
Don’t get me wrong, I don’t want to cook my own meal for Mother’s Day but I do think a meal is way better then a meal out especially on a holiday. While many moms may choose to have a light lunch with salads and sandwiches or a brunch filled with pastries, quiche, and fruit I have to say that what I’d like best is a meal cooked on the grill.
You hear a lot about grilled food for Father’s Day because grilled food is “man food”. I have to laugh at that. I think grilled food is healthier and it just tastes great. One of my favorite things about meals on the grill is that clean up is always a snap.
So what would I choose to grill for Mother’s Day or any other special occasion? I’d like a juicy steak. I’m not talking about filet mignon because while that is one of my favorite cuts it isn’t my favorite grilled steak. I would choose to have a delicious Certified Angus Beef® brand boneless ribeye from Weis Markets on the grill.
Since I want to have my steak grilled I’d like to have my veggie grilled as well. These Grilled Southwestern Steaks with Grilled Mexican Street Corn make a delicious and filling meal. I make my own southwestern dry rub to put on the steaks and rub them an hour or so before. Then I get the corn ready for grilling. The great thing about grilled meals is that my husband is the grill master so he does all the actual grilling and I can relax inside with Baby J!
We made the steaks and corn this weekend when it was 80 degrees and sunny outside. It was the perfect day for a grilled meal. My husband got the corn on the grill while I finish working on the ingredients for the Grilled Mexican Street Corn. Once the corn was started he put the ribeyes on the grill. The entire meal took less than 15 minutes to cook and when he pulled the corn off I rolled them in the spicy cream sauce then sprinkled them with cheese and cilantro. He was carrying in the finished steaks just as I finished with the corn.
This meal is really the perfect pairing. The spice from the Southwestern Steak Rub mellows out while it’s on the grill so the finished steak has a smokey and slightly spicy flavor. The Certified Angus Beef® brand ribeye steaks were so juicy and were at the perfect medium rare temperature. The corn was smokey, spicy, and creamy from the cheese. The flavors in both worked well together.
I can’t wait to have this meal again. It was easy to make, easy to grill, and would be great for a crowd. Even though we only had a ribeye and corn it was plenty filling. Plus, it only took about 5 minutes to clean up this meal! Definitely a winner in my book!
- 4 Certified Angus Beef ® brand boneless ribeyes
- 1 T. cumin
- 1 T. coriander
- 1 T. garlic powder
- 1 T. kosher salt
- 1 T. black pepper
- 2 T. smoked paprika
- 2 T. chili powder
- ½ t. cayenne pepper
- 1 t. lime zest
- 4 ears of corn
- 2 T. olive oil
- 1 T. salt
- 1 T. black pepper
- ¼ c. mayonnaise
- ¼ c. sour cream
- ½ c. Cotija cheese, crumbled
- 1 t. chili powder
- 1 t. garlic powder
- ¼ c. cilantro, chopped
- 1 lime, cut into quarters
- In a small bowl combine the cumin, coriander, garlic powder, salt, pepper, paprika, chili powder, cayenne pepper, and lime zest. Mix well to combine.
- Thirty minutes before grilling the steaks remove them from the refrigerator and rub them on both sides with the southwestern rub.
- Meanwhile, place the corn in a gallon sized zip top bag along with the olive oil, salt, and pepper. Allow to sit in the olive oil for 30 minutes.
- In a small bowl combine the mayonnaise, sour cream, cheese, chili powder, and garlic powder. Mix well then place in a shallow pan.
- Heat a gas grill to medium high heat.
- Remove the corn from the olive oil and place on the grill. Cook for 8-10 minutes, turning frequently, until the corn starts to get brown. Remove from the grill and immediately roll in the sour cream mixture. Sprinkle with cilantro, extra Cotija cheese, and extra chili powder. Serve with a lime wedge.
- As soon as you put the corn on the grill get the ribeyes on the grill as well. Cook for 5-6 minutes per side or until the internal temperature reaches 130 degrees. Remove from grill and serve with Mexican Street Corn.
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