Grilled Beef Tenderloin, Green Beans and Sweet Potatoes

What could be better than steak that has been marinated and then grilled.  I can't think of a single thing. The green beans came from our garden which is really doing fantastic.  The garden is my husbands project, I will make something out of whatever he decides to plant (I am okay with that).

Steak Marinade 
This recipe came from a co-worker of mine.  I have enjoyed this recipe for many years.
1/2 teaspoon garlic powder
1/2 cup soy sauce (I used tamari)
1 teaspoon ground ginger
1/4 cup brown sugar
2 tablespoons olive oil
1/2 teaspoon fresh cracked pepper
Combine all in a jar.  Cover and shake well. Marinate meat for 1 hour or overnight.  Grill steaks over high heat for about 5 minutes per side (we like ours medium rare)

Green Beans with Walnuts
Clean green beans, remove ends if needed.  Steam green beans until tender. To a skillet add 1 tablespoon of butter, melt over medium heat.  Add a handful of walnuts and saute (just till they warm up), then add green beans and toss until coated.  Serve.

Grilled Sweet Potatoes
Take 2 Japanese sweet potato, slice super thin.  Place slices onto a piece of foil, overlap the slices slightly.  Add a couple of slices of butter; place the slices throughout the top of the sweet potato slices.  Sprinkle the top with a mixture of cinnamon and sugar.  Place another piece of foil on top and turn up the ends so that you are sealing the potatoes into a foil packet.  Place the packet onto the grill over high heat, cook for 5 minutes, turn packet over and cook for another 5 minutes.  Removing to warming rack for 10 minutes.  Remove from heat. 

Grilled Escolar, Green Beans, Corn on the Cob

We first experienced Escolar fish at our local fish market and restaurant.  It is a mild white fish that almost has a texture of a pork chop.  The fish is a very oily fish.

I took the fish, sprinkled it with salt and pepper and drizzled it with a little olive oil.  The fish was grilled at a high temperature for about 4 minutes per side.  I made a butter with a seafood seasoning that I picked up from the Blue Crab Bay Co. (which contains lemon peel, garlic, parsley, white pepper, chives, basil, cayenne).  I then topped the fish with this butter.

The green beans I steamed and then sauteed them with chopped walnuts, butter and a little oil.

The corn I just cooked in water and then served with butter.