1 cup Shedd's Spread Country Crock® Spread
2 tsp. Lawry's® Garlic Powder With Parsley
1 tsp. onion powder
1 tsp. dried oregano leaves, crushed
1 tsp. dried thyme leaves, crushed
1/2 tsp. paprika
1/4 to 1/2 tsp. cayenne pepper
4 bone-in ribeye or shell steaks (about 8 oz. ea.)
4 ears corn-on-the-cob in husks, soaked in water
In small bowl, blend Shedd's Spread Country Crock® Spread, Garlic Powder, onion powder, oregano, thyme, paprika and cayenne pepper; chill.
Season steaks, if desired, with salt and ground black pepper. Grill steaks until desired doneness. Just before removing steaks from grill, dot steaks with about 1/4 cup herb mixture; keep warm.
Meanwhile, drain corn-on-the-cob, then grill until tender. Carefully remove husks and brush with about 1/4 cup herb mixture. Serve steak and corn-on-the-cob with remaining herb mixture.
Serves:
4
Preparation Time:
10 Minute(s)
Cook Time:
15 Minute(s)
