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prime USDA cut of your choice
salt
pepper
garlic powder
coriander
4 cups of fresh corn kernels or Beleaves Corn
2 tablespoons honey
1/4 cup Heaven and Earth Coconut Oil
1 cup creamy almond milk
1/4 cup corn meal
2 tablespoons Gefen Cornstarch
1 teaspoon kale
1/4 cup chopped jalapeño
1/4 cup chopped fresno chili
4 scallions, thinly sliced, or chives
Herzog Special Edition Rutherford Cabernet Sauvignon
Set steaks out to bring them to room temperature if thicker than two inches. If thinner, grilling slightly cold will benefit the steak.
Season generously with your preferred seasonings. (Some seasoning will be lost on the grill, so it’s OK to use more than you would in a pan).
Pre-heat grill with a high heat and medium heat zone. (Reference video to how to achieve this with both gas and charcoal grills as well as how to move between zones.)
Flip steak as fits the level of cooking you prefer. Use a meat thermometer to assess level of doneness. Cook steak to about 10 degrees cooler than preferred temp, then pull the steak and let rest for five to ten minutes while it cooks up to your preferred level. Serve and enjoy!
Place all ingredients into a mixing bowl and combine.
Once mixed, transfer to a small cast iron skillet or casserole.
Heat grill to 350 degrees Fahrenheit or a medium heat.
Place cast iron in grill and wait until the mixture sets, about 20 minutes.
Once set, remove and let rest for five minutes before enjoying.
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