Well the good news is that the wife brought home steak from the store and it was “Buy One Get One Free”, but it was Sirloin. Not a real big fan of most cuts of Sirloin. Far to lean and if you don’t get the best cut, a little tough.
Also not a big fan of “Corn on the Cob” either, but under the right circumstances, I will eat it. (Dang if I ain’t one picky son of a ^%#@)
You can see on the two pieces on the left, the “tough lines” that run through them.
But with a little effort, we can make this tough steak a little more palatable.
I gave all the pieces a good forking.
Then it gets cut up into 3/4 X 3/4 inch strips and give it a good forking again on all four sides
I marinated the meat in some oil, Worcestershire sauce, water and fresh garlic before putting them on the grill.
And now the sweet corn.
We’re going to use this to whip up a batch of my grandmother’s world famous “South Dakota Style Corn Husk Salad.”
The meat cooked grilled up satisfactory and the corn was charred mighty fine.