Grilled Green Beans

Grilled Green Beans

Grilled Green Beans

Sometimes I wish there was a kind of Willy Wonka-style candy factory that produced chocolate covered vegetables instead of candy ūüôā ¬† ¬†OK, call me crazy, but don’t you think that sort of factory would be totally AMAZING? ¬† Be honest now‚Ķ.you want it. ¬† There’s no shame in that.

Since there’s no fantasy-land vegetable candy factory (not yet, anyway), I’ve had to settle for roasting a big ole batch of green beans with shallots and garlic and then tossing them with some soy sauce and sesame oil. ¬†They weren’t chocolate covered, but we ate them like candy. ¬†What’s with me going on about candy?—-enough, already.


Haven’t you ever considered grilling green beans? ¬† This is a fantastic approach, giving the vegetables a little smoky char. ¬†A grill basket or similar grill-top devise exposes all the surfaces to the flame, but if you don’t have a grill basket, ¬†grill them on a piece of heavy-duty foil. ¬†Be sure you don’t skip the step of covering them and letting the mixture stand, so it all steams to perfect doneness during that time.


The flavor of these beans is extraordinary. Kind of like something you expect to get in a fine restaurant.   We loved them and I think you will too. So while fresh green beans are still available at the market, give them a try.


Yield:   Serves 6


  • 3 large shallots or 1 small red onion, vertically sliced
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed ( I used a mixture of green beans and wax beans)
  • 2 tablespoons canola oil
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper



1.  Preheat grill to medium-high heat.

2.  Place a grill basket on hot grill; preheat for 5 minutes.

3.  Place shallots, garlic, and green beans in a large bowl.  Drizzle with canola oil; toss well to coat.

Toss vegetables with olive oil.

Toss vegetables with canola oil.

Arrange mixture in hot grill basket; cover grill, and cook 7 minutes or until beans are lightly charred, tossing occasionally.

Toss occasionally for even cooking and browning.

Toss occasionally for even cooking and browning.

Place bean mixture in a large bowl; cover and let stand 5 minutes.  Add soy sauce and remaining ingredients; toss to combine.  Serve hot.





Grilled Steak with Chimichurri Sauce

Chimichurri Sauce

Chimichurri Sauce

Although I like a good steak, I’m not a total carnivore. ¬† Whenever I do eat meat, I like a good topping or spice rub to season it up. ¬†Especially if I’m going to be grilling it.

Steak topped with too much A-1 sauce or blue cheese, ¬† hamburgers with waaay too much cheddar cheese. ¬†Yes and yes! ¬†It’s the melted butter that makes the lobster better, the barbecue sauce on ribs, and salsa on tacos. ¬†Please join me in saucing just about anything and everything.

In my refrigerator, you will find a number of little jars filled with sweet, sour, and spicy sauce concoctions.   Butter too…..obviously lots of butter.

Steaks are not regular visitors to my refrigerator. ¬† The good ones are a bit too pricy, but when they are marked down because of “sale date expiration”, that’s when I grab them for the freezer. ¬† So, because it’s the end of summer, ¬†and I want to grill out a few more times, and because I made a “fancy-pants” chimichurri sauce, it’s a special occasion calling for STEAK!

Steak on the grill!!

Steak on the grill!!

In Argentina, a beef-raising country, where everyone loves their beef, chimichurri sauce is a household staple.  Made with fresh and dried herbs, garlic, red wine vinegar and a good quality olive oil,  it brings out the best in meats.  Brush it on both sides of the steak before grilling to lock in moisture and add a depth of flavor to an already flavorful cut of beef.  Then save the remainder of the sauce to serve at the table with the steaks.

Serving suggestion:   grilled steak with chimichurri sauce, grilled green beans, and orzo with tomatoes and shallots.  A glass of Merlot would be a nice  accompaniment this mighty fine meal.

The perfect meal.

The perfect meal.


Yield:   Serves 4


  • 4 small steaks, such as sirloin, rib-eyes, strip, or T-bones
  • For the sauce:
  • 1/4 cup mixed chopped fresh Italian flat-leaf parsley and cilantro leaves
  • 1 teaspoon dried oregano
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup virgin olive oil
  • 1/4 cup red wine vinegar


1.  Make the sauce:  In a medium bowl, whisk together the sauce ingredients.  Brush some sauce on both sides of the steaks. Set the remaining mixture aside to serve with the steaks.

2   Prepare the grill:  preheat to medium-high.

3.  Place the steaks on the grill grates, and grill for 5 minutes per side for medium-rare  and 6 minutes per side for medium.  Remove from the grill and serve, or cover with foil to keep warm while any other items finish cooking.



SOURCE:  Week Night Grilling with the BBQ Queens.