The week of clean eating continued tonight. We had Rindy and Aaron over for supper and dished up a plate of grilled flank steak, roasted potatoes and grilled sweet corn. Also added a caprese salad on the side. Summertime at its best!The caprese salad is so easy yet packed with flavor. Just slice some tomatoes, add a slice of fresh mozzarella and fresh chopped basil. Top with balsamic vinegar just before serving and you have a great salad.
For the corn I tried a new method – instead of just placing directly on the grill grates, I put all 6 ears in heavy foil, seasoned with olive oil, salt and pepper and added 1/2 cup of water. I then sealed it up tight in the foil and grilled for about 20 minutes. The corn came out perfect, tender and juicy!The flank steak is also a simple meat to grill. Just season with olive oil, salt and pepper. Grill over high heat for about 6 minutes a side. I love summer. Cheers!