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Source: Fabulous Food Associations

Grilled Steaks with Lemon-Chive Corn
What a great meal for Father's Day!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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2 beef ribeye steaks, well-trimmed, 1-inch-thick
4 ears fresh sweet corn, in husks
2 tablespoons butter, melted
1 tablespoon chives, chopped
1 teaspoon fresh lemon juice

Pull back husks from each ear of corn, leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at end of each ear with string or strip of outside corn leaves. Soak in cold water 30 minutes. Drain.

Place corn on grid over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes or until tender, turning often. Place steaks on grid. Grill ribeye steaks, uncovered, 11 to 14 minutes (top loin steaks 15 to 18 minutes) for medium-rare to medium doneness, turning occasionally.

Meanwhile combine butter, chives and lemon juice.

Carve steaks crosswise into thick slices; season with salt and pepper as desired. Serve steak with corn and lemon-chive butter.

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