Directions for: Chipotle BBQ with Potato Cupcakes and Grilled Veggies
Ingredients
2 tsp Mrs. Dash Grill Blend for steak
5 thick sirloin steaks (6 oz/ 175 g each)
BBQ sauce
1 cup ketchup
cup salsa
1 tsp liquid smoke
cup honey
2 tsp Worcestershire sauce
Muffin liners
Leftover mashed potatoes
1 egg white
1 red pepper
1 zucchini
red sweet onion
1 heads broccoli
5 mushrooms (cut in half)
Olive oil
4-6 fresh corn on the cob (frozen if not in season)
2 Tbsp butter
tsp fine sea salt or Kosher
tsp dried parsley
tsp Mrs. Dash Chipotle seasoning
3 Tbsp minced fresh cilantro (optional)
Prepared BBQ sauce
Aluminum foil
Directions
1. Pre-heat BBQ at med heat (400 F). If you have a small BBQ, preheat oven for potatoes.
2. Wash and slice veggies into large chunks and toss into a bowl. Add oil and toss. Place in a veggie basket and place on hot BBQ. Place corn on the cob in large stove top pot. Add 1 cup of water and bring to a boil. Turn corn. Set timer for 5 minutes. When timer rings remove from heat, turning corn again. Cover and let stand.
3. Combine softened butter and spice. Blend well to combine. Drain the water from the corn pot tossing the butter in the pot and keep tossing the cobs to fully coat in the spiced butter.
4. If everyone likes cilantro add it in to the butter, if not sprinkle on individual cobs for those who like it. Grill steaks to desired doneness and slather with BBQ sauce on the last pass. Let rest in foil for a few minutes.
5. This meal is just yummy and so easy to throw together if you stick with the order of things!
See more: Main, Mushrooms, Beef, Vegetables, Summer, Dinner, Potatoes, Grill, Lunch, Rice/Grain, Barbeque, BBQ