Grilled Steak, BBQ Wax Beans, Spicy Brown Mustard and Rosemary Potato Skewers, Twice Grilled Corn

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Along with tomatoes, I also received organic wax beans and baby potatoes in my work share this week. Since it’s Labor Day weekend (any excuse to cook outdoors), I fired up the grill and turned out some really amazing food, if I do say so myself. Unfortunately, the steak wasn’t around long enough for me to snap a picture of it but we all know what grilled steak looks like anyway. It looks delicious! I did manage to catch a couple shots of the veggies and was super excited that the new cooking methods I tried out on the wax beans and potatoes was a hit and not a bust.

Grilled Ribeye Steak


1 Detwiler’s Ribeye Steak

1 tablespoon Grapeseed oil

about a 1/4 teaspoon Grey Celtic Sea Salt, divided

about a 1/4 teaspoon fresh cracked Black Peppercorns, divided

Prepare your charcoal grill with a direct and indirect heat source. In a medium sized dish coat the steak in the oil and generously rub in the salt and pepper on both sides of the steak. Allow the steak to come up to room temperature before cooking. Once the coals are ready, sear the steak on the direct heat side of the grill and then transfer to the indirect heat side to finish. Cook steak to your desired doneness, as each cut of meat is different so test with a meat thermometer for a precise measurement. Medium rare is between 120 and 130 degrees. Always allow your steak to rest at lest 10 minutes before serving.

BBQ Wax Beans


2 – 3 cups wax beans, trimmed and cut in half

3 scallions, chopped

1 – 2 tablespoons EVOO

2 tablespoons BBQ Seasoning

2 small organic Jalapenos, left whole with a small slit in one side

Salt and Pepper to taste


In a cast iron skillet, toss the wax beans with the oil, scallions, and seasonings. On a prepared charcoal grill, place the cast iron skillet directly on the grates and cook the wax beans covered on the grill about 20 minutes, stirring occasionally, until the wax beans are slightly caramelized and tender. Serve immediately. CAUTION: the cast iron skillet will be extremely hot so handle carefully.

Spicy Brown Mustard and Rosemary Potato Skewers


10 organic baby potatoes, left whole

2 – 3 tablespoons Organic Spicy Mustard

1 lg sprig Rosemary, finely chopped

1 teaspoon EVOO

Salt and Pepper to taste


Wash potatoes. Gently poke all the potatoes with a fork and then microwave the potatoes 6 minutes in a microwave safe dish. In a mixing bowl, whisk together the remaining ingredients. Remove the potatoes from the microwave and toss in the mustard sauce. Allow the potatoes to completely cool in the sauce. Skewer the potatoes and grill until they are crisp and cooked through about 10 to 15 minutes. Serve immediately.

Twice Grilled Corn


2 or more leftover ears of grilled corn


This method of cooking corn I discovered quite by accident, simply trying to avoid wasting food but the end result was amazing. The corn, after being grilled a second time had an incredibly sweet and buttery flavor and I’ll be cooking corn like this again for sure. Simply place leftover grilled corn back on the grill and cook until warmed through about 10 to 15 minutes. Serve immediately.



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