Everything for your 4th of July celebration is on this plate! From rosemary-balsamic steaks topped with pineapple- red pepper salsa, to white pepper laced corn, it is all grilled to perfection.
Steaks:
6 (8-10 oz.) well-trimmed rib eye steaks
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh basil leaves
1/2 teaspoon minced garlic
1 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
Salsa:
1 (20 oz.) can pineapple chunks in juice, well drained (save juice for another use)
1 large red bell pepper, seeded and cut into 1-inch squares
1 teaspoon minced garlic
2 tablespoons minced onion
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
Corn:
6 fresh ears corn on the cob, all but the first layer of husk removed and soaked in water for 15 minutes then drained
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
Garnish:
6 basil sprigs
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