Sheet-Pan BBQ Steak with Corn & Garlic Bread

What You Get

Herb butter

Corn

Par-baked baguettes

Garlic

Skirt steak (see note below)

BBQ spice blend

What You'll Need

Olive oil

Salt and freshly ground pepper

Grated parmesan cheese (optional)

Step 1

Preheat the oven to 425°F. Line a sheet pan with foil. Set the herb butter on the counter to soften.

Step 2

Shuck the corn, removing the husks and silk, and cut the cobs into 2 or 3 pieces, depending on size. Arrange the corn on half of the prepared pan, drizzle the corn with 1 tablespoon olive oil; season with salt and pepper. Transfer the sheet pan to the oven and bake until the corn is tender, about 25 minutes. Transfer the corn to a plate and tent with foil to keep warm.

Step 3

Meanwhile, split the baguettes in half lengthwise. Mince 2 or 3 cloves of garlic. Spread the inside of the baguettes with the herb butter, sprinkle with the garlic, and dust with Parmesan, if you have any on hand. Wrap in foil and bake until the bread is warmed through and the butter is melted, 8 to 10 minutes. Keep warm until ready to slice and serve, or tear off pieces at the table.

Step 4

When the corn and garlic bread are ready, switch the oven to broil on high. On the same pan you used to roast the corn, drizzle the steak with 2 tablespoons olive oil and sprinkle with 1 tablespoon of the BBQ seasoning and 1 teaspoon salt. Slide the pan onto the top rack (about 6 inches from the heat) and broil until the steak is browned and sizzling, 3 minutes. Flip and continue to cook until done to your liking, 30 seconds longer for medium, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.

Step 5

Transfer the corn and steak to plates and serve with the garlic bread on the side.