This was the first fourth of July holiday I didn’t spend with family in Houston. I had a really great time in Fort Worth – we’ve had some great weather! While it has been hot during the day, the evenings have been cool with a nice breeze. Thursday I spent the day relaxing by the pool. During the evening I went to watch fireworks in downtown Fort Worth with my room mate and god mother. The fireworks were amazing! Sometimes I feel like fireworks don’t always offer something new, but this fireworks display was definitely different! They even had to call backup firefighters to put out a few fires 🙂
Since the fourth fell on Thursday, it was sort of weird with friends’ schedules. Some were working, some went out of town. So we decided to have our own cookout over the weekend. Other than a neighbor’s dog coming up and snatching half of the perfectly cooked extra steak we had, everything went smoothly! Who needs men to grill?!
- 2 steaks of your choice
- 1/2 cup BBQ sauce
- 3 tablespoons soy sauce
- 1 teaspoon each salt and pepper
- corn on the cob
- 10 pods okra, sliced in 1/4 inch pieces
- 1 egg, beaten
- 1 cup cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup vegetable oil
In a gallon size ziploc back, add the steaks and pour in the BBQ sauce, soy sauce, salt and pepper. Shake to mix well and set in fridge to marinate for about 3-4 hours. You can do this overnight if you like.
Meanwhile, prepare the okra. In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels and set aside.
Place steaks on a grill. Cook about 4-5 minutes per side. I like rare meat, so when the temperature reached 120 degrees I took them off the grill (they will continue to cook as they sit before serving). While the steaks cook, place the corn on the grill as well, rotating every 1-2 minutes.
Place a pan on the grill and add the okra to heat it. Serve all food immediately.