Let’s look at how to grill a steak, potatoes, corn, squash and zucchini all on one grill. With proper temperature control it’s actually very easy.
Start out by building your fire using the Minion Method described here: Minion Method for a kettle grill
If you’re using a gas grill, heat one side so you can cook indirect.
I started with the potatoes since they take the longest. I brushed them with melted butter and covered in course sea salt. I put them on the grill indirect at 400*. When the spuds reached 185* internal temp things started picking up. I wouldn’t check the temp again, but I was shooting for 210*, or there about.
Next on the grill went the ham wrapped corn, also indirect, right next to the spuds. Lid on the grill I wouldn’t peek for 15 minutes or so. When they started finishing I removed the lid and moved the food as far from the fire as possible. This did two things for me, it let the fire build for the squash and zucchini (S&Z from here on out) and it also slowed the cooking of the corn because now most of the heat was escaping straight up and not acting like an oven.
I seasoned the S&Z with EVOO, sea salt and freshly ground black pepper. On the grill uncovered grill they went. I kept a close eye on them and as soon as they got some handsome grill marks I rotated the 90* to cross hatch them. I then made a big mistake. I couldn’t resist playing with my 16 month old so the handsome grill marks charred themselves away. Oh well. I flipped them over and moved them as far from the fire at this point.
For the steak, I used just salt and pepper. Nothing Fancy. I flipped it at about 3 minutes and pulled all the food when the steak was gently yielding. Medium rare to be exact.
If it wasn’t for the S&Z being over charred, not overcooked might I add, the meal would have looked beautiful. As it was, it tasted great! Even the S&Z.
The key to cooking this much food on a grill is proper temperature control. Remember, if you can cook it in the oven, you can cook it over fire.