Grilled Montreal Steak and Corn Plate

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Butter creamed with Montreal Steak Spice tops our tender steak and crispy side of corn.

Tags: Easy, 30 mins, Entrées, Vegetables, Beef, BBQ, Grilling, Chill, Start Some Sizzle

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1/2 cup (125 mL)	PC Salted Country Churned Butter softened
1 tbsp (15 mL)	PC Montreal Style Steak Spice Mix
2 tsp (10 mL)	PC Montreal Style Steak Spice Mix
4	cob of corn
4	striploin steaks, each 8 oz/250 g
1	lime, cut in four wedges

In small bowl and using wooden spoon, beat butter until smooth. Beat in 1 tbsp (15 mL) steak spice. Spoon onto piece of plastic wrap. Roll into a log. Chill until firm.
Preheat barbecue to medium heat.
Discard corn husks. Rinse corn under cold running water. Shake off excess water. Wrap each corn cob separately in foil. Place on grill. Cook with lid up for 15 to 20 minutes, turning occasionally. Meanwhile, rub 2 tsp (10 mL) steak spice over both sides of steaks. Place steaks on greased grill; cook uncovered for 4 to 5 minutes per side for medium, or to desired doneness.
Place a steak on each of four dinner plates. Cut log of compound butter in half. Re-wrap half to use another day; cut remainder crosswise into eight medallions. Carefully unwrap corn; place one corn cob on each plate. Top corn and steak each with a compound butter medallion. Serve wedge of lime with corn.

Leftover compound butter can be frozen for up to a month.

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