Grilled Sirloin Steak

Place potatoes on foil, adding roughly half the potatoes to each piece. Sprinkle each with a drizzle of olive oil and season with salt, pepper, and barbecue seasoning, tossing to coat. Wrap and seal each piece of foil around potatoes, creating two packets. Place on grill (or in oven) and roast until tender, about 30 minutes, turning occasionally.

Trim fuzzy ends from scallions and brush with a drizzle of olive oil. Grill (or cook in pan) until nicely charred, 2-3 minutes, turning occasionally. Remove from heat and let cool. Once cool enough to handle, finely chop scallions and add to bowl with butter. Mash with a fork to combine. Season with salt and pepper.

Rub corn cobs with a drizzle of olive oil each. Tear off two pieces of foil, each large enough to wrap around corn. Place a corn cob on each piece and season with salt and pepper. Tightly wrap and seal foil around corn. Grill (or roast in oven) until tender and lightly charred, about 12 minutes, turning once. Unwrap and let cool. Once cool enough to handle, cut kernels from cob.

Meanwhile, pat steak dry with a paper towel and season all over with salt and pepper. Brush all over with a drizzle of olive oil. Lightly oil grill grates with vegetable oil (or heat a drizzle of oil in your pan). Add steak to grill (or pan) and cook until grill marks appear or desired doneness is reached, 7-8 minutes per side. Transfer to a cutting board and let rest at least 5 minutes, then slice against the grain.