McBlade and Corn Mayhem

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Perfectly Grilled Flat Iron

Fire Grilled Blade Steak and Corn

Course: Main Course
Cuisine: American, Texan
Prep: 15 minutes
Burn Time: 1 hour
Total Time: 1 hour 15 minutes
Mouths: 1
Calories: 2917 kcal
Author: txbut
The blade steak was easy peasy it was the corn that went a little haywire for the better. When I’m cooking steaks of any sort I go at it with a laid back attitude. They take time before and after the burn to get a perfect ripe. This and most my steaks don’t get a full fledged assault of spices, salt alone would be mighty fine. If your grilling over wood flames that’s going to be the dominant flavor that pops up (it’s delicious). However you dig a steak this one was pre-prepped, set aside on counter, fixed corn mayhem, grilled steak.
Print 🖨️

Nuts-n-Bolts

Steak

  • 1 lb blade flat iron
  • 2 tbs Dawgs Bark
  • ½ tbs butter
  • ¼ rosemary chopped fine (totally optional)

Corn

  • 1 cup corn =’s 2 ears
  • 1 cup potatoes diced I used frozen pre diced
  • ½ lb bacon =’s ½ package
  • ¾ mayonnaise
  • ¼ cup onions fine diced
  • ¼ cup vegetable oil
  • 4 tsp garlic thin sliced =’s 4 cloves
  • 1 oz jalapeno diced
  • ½ tsp Dawgs Bark

Rolls

  • 6 oz Rolls optional in the freezer section under garlic knots. luv’em

The Build

  1. Start your charcoal one the other half of grill.
  2. Crank up the oven to 350.
  3. Put bacon on foil covered cookie sheet and bake for 30 - 45 minutes.
  4. Lay blade steak on a plate and sprinkle the Dawgs Bark on both sides.
  5. Set steak aside out of the way on the counter. We want it to get room temp and see it sweating before we throw on grill. Doing this make sure the expiration isn’t tomorrow.
  6. When the BBQ pit is ready rub a little olive oil on corn and place on grill.
  7. Cook all 4 sides to get nice char marks and plus 1 for flavor. Go back inside with corn.
  8. In a pan heat your vegetable oil up to fry level and drop in the diced potatoes and dash of Dawgs Bark.
  9. Cook potatoes until golden brown and over sink strain from oil in metal strainer/colander.
  10. In the same pan pour in a little olive oil then the garlic slices.
  11. Cook the garlic until just browned and strain from oil with potatoes.
  12. If you haven’t diced the veggies now would be a good time.
  13. Bacon should be done and when it is pull and let cool.
  14. As you can see in image I cooked the steak to med rare at medium indirect heat. My charcoal was winding down and didn’t test heat but I’d say is was about 300 to 320 degrees.
  15. Anyways, K, slap the steak on the grill for 6 minutes, flip and go arother 6 minutes. Depending on preference you can go longer or shorter. By cooking indirect it’s not as much risk for flare ups. I’d stay with it through the burn.
  16. When the steak is done pull, clean plate, top with butter, and set on counter so it can rest.
  17. Put the corn mayhem together: chop up bacon and throw in large bowl. Same bowl add potatoes, garlic, jalapeno, onions, mayonnaise, and rest of Dawgs Bark.
  18. Mix the corn mayhem up well so everything is connected.
  19. Add some mayhem to your steak on a plate and get ya sum!

Notes

Made for 1 but could be for 2 if you’re willing to share the steak 😉

➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Fire Grilled Blade Steak and Corn
Amount Per Serving (355 g)
Calories 2917 Calories from Fat 1656
% Daily Value*
Total Fat 184g 283%
Saturated Fat 89g 445%
Cholesterol 487mg 162%
Sodium 16422mg 684%
Potassium 3680mg 105%
Total Carbohydrates 175g 58%
Dietary Fiber 15g 60%
Sugars 32g
Protein 146g 292%
Vitamin A 20.9%
Vitamin C 87.9%
Calcium 23.9%
Iron 264%
* Percent Daily Values are based on a 2000 calorie diet.
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