No ratings yet
4
15 minutes
15 minutes
1½ lbs steak (ribeye or sirloin)
1 tablespoon olive oil
2 romaine lettuce hearts, chopped
1 cup corn kernels
½ cup Cotija cheese, crumbled
¼ cup fresh cilantro, chopped
Juice of 1 lime
Chili-lime seasoning, to taste
Preheat your Blackstone griddle to medium-high heat.
Pat the steak dry with paper towels and drizzle with olive oil. Season both sides generously with Blackstone Steakhouse Seasoning.
Place the steak on the griddle and cook for approximately 4–6 minutes per side, depending on thickness and desired doneness.
Remove the steak from the griddle and let rest for 5–10 minutes before slicing against the grain.
While the steak rests, add the corn kernels to the griddle and cook for 3–5 minutes, stirring occasionally, until lightly charred.
In a large serving bowl, combine the chopped romaine lettuce, grilled corn, crumbled Cotija cheese, and fresh cilantro.
Arrange the sliced steak over the salad.
Drizzle with fresh lime juice and sprinkle with chili-lime seasoning to taste.
Serve immediately. For an adult pairing, enjoy with a chilled glass of Pine Ridge white wine.
Thick slices of brioche soaked in a rich eggnog custard, cooked until golden on the Blackstone griddle, and coated in sweet, spiced brown sugar. A festive breakfast perfect for the holiday season.
A delicious autumn-inspired breakfast featuring crispy sausage, golden potatoes, fluffy scrambled eggs, and sweet apple and pear chutney. Served in warm corn tortillas and finished with fresh chives for a savoury breakfast with a hint of sweetness.
placeholder
