Bacon-Wrapped Sirloin with more corn

I love a good steak, but to make a steak great, you need a simple, but great rub.  Here is what I use for my steak rub (also good on chicken, turkey, pork, vegetables, and almost anything else with the exception of toast, don’t ask):

• 1 tablespoon cracked peppercorns
• 1 tablespoon kosher salt
• 2 teaspoons granulated garlic
• 1 teaspoon Spanish paprika
• 1 teaspoon ground ginger
• 1 teaspoon mustard seeds, finely ground

Put a good coating on both sides of the steak and put on high grill over direct heat for about 1 1/2 minutes per side for a searing (caramelization, not trapping the juices in).  Move to indirect heat till desired doneness is reached (and leather is not a valid desired doneness).

This is a simple rub that compliments beef very nicely.

For the corn this time, I decided to make a herbed butter. I took a softened stick of butter and placed in a bowl with 2 tablespoons dill and 1 tablespoon chive, both finely chopped. It was the first time we used some fresh herbs we actually grew. After mixing the butter well, place on some was paper and form into a log.  Place in the refrigerator to solidify.  Now prepare corn for the grill, but melt a little bit of the butter and brush on the corn, before covering back up with the husks.  Grill as you normally would and serve with remaining herbed butter.

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