This is what Summer is all about. Fresh produce, grill marks, and dinner where all the dishes can go into the dishwasher. So many things to get excited about. This board is perfect for outdoor entertaining. You are solely working the BBQ so there’s no need to stress about multiple dishes on the stove and I’ve got this whole set-up perfectly timed for you.
Some pro-tips on bbq entertaining, I’d probably start with don’t be at the grill the whole time; people came to see you and prep is the name of the game here. Make sure everything is organized and laid out so you can bbq with ease. Secondly, have everything “outdoor ready”, and by this I mean have a cooler stocked with whatever you’re serving, have the table somewhat set (masons jars with utensils work well), a pile of napkins so you and your guests aren’t running inside every two minutes and so forth. Finally, make it laid back. It’s Summer, it’s a bbq and I’m pretty sure everyone wants to pull up a lounge chair and relax with a cold one in their hand.
This meal would be perfect for those long lazy summer nights. I’m thinking that our Summer Solstice needs this kind of recipe. The kind where life slows down a bit, the ingredients are primarily left “naked” to shine. Good meat and produce need very little to make them taste so delicious and when it’s grilled I think that theory should be further emphasized.
I kept the lid of the grill closed throughout most of the cooking process. I recently read that leaving the grill open for high heat cooking such as steaks results in a crisper exterior on the meat. I’ve yet to thoroughly test this option, however I’m putting it out there in case you feel that steak should be extra crispy without being overcooked.
This was my first time grilling corn successfully. Previously, I would leave the husks on and soak them in cold water before grilling, or give them a quick par-boil. It’s entirely unnecessary to complete those steps. The corn takes a fairly decent amount of time to cook on the bbq, but I love the flavours it picks up from it. Sprinkle with some lime zest and salt and you don’t be disappointed. My kids also get a kick out of eating corn on the cob. It’s a playful way for them to get some extra veg in.
- 1 lbs small baby potatoes halved if larger than 1" diameter
- 4 corn on the cob leave husks on
- 1 lbs ribeye steaks about 2, 3/4" thick
- 1/2 pint cherry tomatoes
- 1 lbs asparagus ends trimmed
- 20-30 raw prawns shells remove, tails on
- 4 tbsp unsalted butter divided
- 1 garlic clove minced
- 1 tsp crushed chili pepper flakes
- 3-6 thyme sprigs
- 1 1/2 tsp kosher salt divided
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Preheat BBQ to 400° F.
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Soak approximately 10 skewers in cold water if using wooden ones (no need to soak if using metal)
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Wrap potatoes, 1 tbsp butter, 1/2 tsp kosher salt and thyme sprigs in tin foil (double wrap to ensure no butter is lost).
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Place potato foil package and corn (husks on) onto the grill and cook for 30-35 minutes, flipping the potatoes halfway and rotating the corn a 1/4 turn every 8 minutes. The corn should be blackened in spots on the husk.
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Meanwhile, place 5-7 prawns (don't cram them on there, see photos above for placement) and cherry tomatoes on skewers.
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In a small bowl melt butter in the microwave in short bursts of time (20 seconds). Add 1 tsp salt, garlic, and red pepper flakes, stir to combine.
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After potatoes and corn have cooked for 30-35 minutes, turn off one side of the bbq and move corn on the cob and potatoes over to the side that has been turned off.
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Turn the other elements of the bbq to high heat. Once scorching hot add steak and asparagus. Brush steak, prawns and asparagus with melted butter mixture. After 5 minutes reduce heat to medium, flip steak and asparagus and add prawns. Brush all with melted butter mixture. Rotate prawns after 3-4 minutes (once the underside has turned pink).
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All ingredients should be ready after 3-4 more minutes.
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Serve with lemon and lime slices as well as cilantro and/or parsley for garnish.
Enjoy!
Cookbook Club – Plenty
