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Posted on Wed. Jun. 04, 2014 - 12:31 am EDT

Dash … we tried it

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The recipe reviewed here appears on Page 9 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Grilled Chili-Rubbed T-Bone Steaks With Corn on the Cob

Difficulty: Beginner to intermediate

Prep/cook time: 1 hour, 20 minutes

What we thought: Phenomenal was the word my husband used – repeatedly – as he dug into the Chili-Rubbed T-Bone Steak. I would be inclined to say that his praises were, in part, because we don’t eat a lot of red meat at home. But he said it was the flavor, not the cut, that he enjoyed. As for me, I enjoyed the steak. Was it phenomenal? Eh. After making this dish, I discovered that I am a fan of marinades – not the rubs. The corn was good, with the grill adding a nice flavor.

Next time: I would keep the corn in the husk and roast it on the grill that way. It takes a bit longer, especially with the soaking time, but I enjoy the flavor more.


– Kimberly Dupps Truesdell, The Journal Gazette


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