15 oz can of corn
1 small red pepper
1/2 shallot or red onion
2 Tablespoons vegetable oil
1 Tablespoon Dijon mustard
1 Tablespoon white wine vinegar
1 Tablespoon sugar
2 Tablespoons fresh cilantro
Salt and Pepper to Taste
1 hot pepper, chopped (Optional)
Freezer Prep: Combine the pepper, cumin, chili powder, brown sugar, salt and oregano in a small bowl to make an herbed rub for the sirloin steaks. Spread and press the rub onto both sides of the sirloins. Once they have been rubbed, place the steaks into a one gallon freezer bag, and seal.
In a medium bowl, pour in the can of corn, and then add the red pepper, shallot or onion, cilantro, and any hot pepper you have chosen. Mix together with a large spoon. Pour the vinaigrette over the corn salsa, and mix it in well. Once the salsa is prepared, place it into a one gallon freezer bag, or a freezer safe container.
Place both the steak freezer bag and the salsa freezer bag into a one gallon zip log bag together. Label, and place in freezer.
Preheat grill to medium heat.
Grill sirloins over medium heat for 6 minutes on each side, for a total of 12 minutes grilling time.
Remove steaks from the grill, and let them sit for around 5 minutes.
Slice and serve with a big helping of corn salsa.
Baked potato and Biscuits