This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. Thank you for your support!

When it comes to Summer grilling, no other protein does it quite like beef for us. Memories of our dad cooking steaks or burgers on the grill while we splashed around in inflatable pools, running from the water to pester our mother about when the food might be ready. “Don’t track water in the house!” she yells. I think a lot of us have that same memory no matter where we grew up. That first bite of beef after playing all day was always like heaven to me. It was hearty, flavorful and rich enough to satisfy our souls :)

I thought about how we still hold on to those memories now that we are all grown up and are living scattered around the world. For the last ten years the South has been my home. Along with the move between Louisiana and Mississippi came an education on Southern cooking from aunts and my mother in law, then trips to what must now be my favorite food destination in all of America...New Orleans.

My first taste of Cajun and Creole Cuisine was a moment of enlightenment. Being that my husband was born and raised in the city, he was so proud to introduce the food and ingredients that he grew up eating: Roast Beef Po’boys, grits and cornbread, beignets, strawberries at festivals, watermelons at fairs, peppers on trips to the Tabasco factory at Avery Island and everything in between. When thinking of a meal that would best represent the state of Louisiana for Beef. It’s What’s for Dinner., I knew I had to incorporate some of these things. The food in the South has such a rich history and pulls from so many influences – Native Americans introduced corn, Africans brought their cooking techniques and cultivated the land for crops like rice and okra. The word “gumbo” derives from the word for okra in the Central Bantu dialect of West Africa. Spanish influences are also widely evident in dishes like Jambalaya. I’m thankful to be able to experience this part of the U.S. - A true melting pot of cultures.

Grilling a steak outside is happiness to us. We do it whenever we are able, sometimes on Wednesday evenings for our weekly family meeting. If you’ve followed along on Instagram within the last few years then you know. Recently, we discovered what’s known as Sirloin Bavette Steak or Sirloin Flap Steak. The word Bavette is French for bib and translates to a phrase for a thin cut of meat. It has a looser texture and is very flavorful, so the marinade I used today adds to that but doesn’t make much time to prepare at all. You can find some information on this cut and others (like flank and skirt steak) on the Beef. It’s What’s for Dinner. website.

As far as grilling this cut goes, here are a few tips:

* Because it is a thin and surprisingly tender cut, it doesn’t require a lot of time to marinate. You just want to get the flavor in there so 30 minutes to 2 hours is sufficient. Pour the hot sauce butter over, covering the back and front then cover with plastic wrap and refrigerate until ready to cook.

* This recipe uses butter for even more flavor, but it can easily be replaced with olive oil. Therefore, there is no need to oil the grill before cooking. I usually recommend oiling the grill when cooking with marinades and patting the steak dry before placing on the grid. This is for proper browning and to avoid charring.

* Medium and steady wins the race! There is no need to push the heat, a medium temperature will ensure even cooking without the char. Use a meat thermometer to cook beef to the.

* Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160°F) doneness. For steaks insert an instant-read thermometer horizontally from the side so it penetrates the thickest part of the center of the steak not touching the bone or fat. After cooking, let steaks rest before serving.

To go along with this flavorful grilled steak, I made a traditional side called Corn Maque Choux. Fresh vegetables (known as the holy trinity down here) are sautéed with Cajun or Creole seasoning, then corn is added and everything is finished with a little heavy cream. Talk about simple but delicious food! Adding some strawberries and fresh greens to the plate brought a level of freshness that was so good. I hope you enjoy the recipe and give it a try this Summer!

Grilled Sirloin Bavette Steak
Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 8

2 pound whole beef Sirloin Bavette Steak
1 stick (8 tablespoons) butter
2 tablespoons Louisiana-style hot sauce
2 tablespoons garlic salt
1 tablespoon black pepper

For the Corn Maque Choux:
1 tablespoon butter
1 cup chopped yellow onion
1 cup finely diced celery
½ cup diced green or red bell pepper
1 deseeded serrano pepper OR jalapeño pepper, finely diced
2 cloves garlic, finely minced
1 tablespoon Cajun seasoning
1 teaspoon kosher salt
4 cups fresh corn kernels
½ cup heavy whipping cream
Optional to serve: Fresh lettuce and quartered strawberries
Special Equipment: Grill or grill pan, sheet pan, tongs, meat thermometer, foil or plastic wrap, skillet, sharp knife for slicing and dicing.

Method:
Place steak on a rimmed baking sheet or container with lid, large enough to lay the entire steak flat. Melt butter and combine with hot sauce, garlic salt and pepper. Stir and coat the entire steak. Cover and refrigerate for 30 minutes.
Preheat your grill or griddle pan to medium heat. Grill steak for 10 minutes per side, or until internal temperature reaches (145°F) for medium rare and (160°F) for medium. The melting butter will baste the steak. Remove from the grill, rest for 5-10 minutes before slicing and enjoy!

For the maque choux:
Heat butter in a large skillet over medium heat. If using an outside grill, you could also prepare this while the steak is cooking. Add onions, celery, peppers and garlic then stir and cook for 5 minutes until onions are translucent and vegetables are cooked through. Add seasonings and corn, sauté for 5 minutes. Reduce heat to low, add fresh cream and stir until combined. Remove from heat and serve with sliced steak.