Mesa steak, grilled corn, and a whole mess of kale
The steak was coated in my favorite spice rub, made to the MESA Grill recipe. It's smoky and spicy and, we discovered, awesome on flank steak. The corn was soaked for about an hour, then inner husks removed, wrapped in foil and grilled. I had mine with lime juice and salt on it. The kale was blanched then sauteed with garlic and a little drizzle of bacon fat. And it's still steaming in that photo, which I love.