Grilled Bone-in Striploin with Garlic Herb Butter, Charred Corn Salad, and Broccolini

Serves 2–3 | Prep: 15 min | Cook: 20 min | Total: 35 min

INGREDIENTS

For the Steak 1 bone-in striploin (from your Ox Box), brought to room temp 45 minutes before cooking, olive oil, kosher salt, cracked black pepper

For the Garlic Herb Butter 4 tbsp unsalted butter (softened), 2 cloves garlic (minced), 2 tbsp fresh parsley (chopped), 1 tbsp fresh chives (chopped), pinch of salt

For the Charred Corn Salad 3 ears of corn (shucked), 1 cup cherry tomatoes (halved), ¼ red onion (finely diced), juice of 1 lime, 2 tbsp olive oil, handful of fresh cilantro, salt and pepper

For the Broccolini 1 bunch broccolini, olive oil, salt, pepper, chili flake

INSTRUCTIONS

1. Make the herb butter. Mix butter, garlic, parsley, chives, and salt. Roll in plastic wrap into a log and refrigerate until ready to use.

2. Prep the steak. Pat dry, rub with olive oil, and season aggressively with salt and pepper on all sides including the fat cap.

3. Grill the corn and broccolini. Get the grill hot. Grill corn directly on the grates, turning occasionally, 10–12 minutes until charred all over. Toss broccolini with olive oil, salt, pepper, and chili flake and grill 4–5 minutes until tender and charred at the edges.

4. Grill the steak. Over high heat, sear 4–5 minutes per side for medium-rare. Stand it on the fat cap for 2 minutes to render. Rest 10 minutes before slicing.

5. Finish the corn salad. Cut kernels off the cob. Toss with cherry tomatoes, red onion, lime juice, olive oil, and cilantro. Season well.

6. Serve. Slice the steak against the grain and top immediately with a few coins of herb butter. Plate with the corn salad and broccolini.