Bobby Flay's Grill It! - Bobby Flay [15]
Heat the oil and butter in a large sauté pan on the grates of the grill or on a stovetop over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 35 to 40 minutes. Add the vinegar and season with salt and pepper. The onions can be covered and refrigerated for up to 1 day. Reheat before serving.
Parsley Oil
Makes ½ cup
¼ cup finely chopped fresh flat-leaf parsley leaves
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Mix together the parsley and oil in a small bowl and season with salt and pepper. The parsley oil can be covered and refrigerated overnight. Bring to room temperature before serving.
To roast garlic
Heat your grill to medium or preheat the oven to 300 degrees F. Separate the cloves of a head of garlic but do not peel them. Put the cloves on a square of heavy duty aluminum foil, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Wrap the garlic in the foil and put on the grates of the grill or in the oven. Close the grill cover and cook for 45 minutes to 1 hour until the garlic is very soft. Remove from the heat. When the garlic is cool enough to handle, squeeze the pulp out of the skins. Roasted garlic can be covered and refrigerated for up to 3 days.
Thai-Inspired Grilled Beef Salad with Watercress
Great for a luncheon or a light dinner, this salad is fresh and satisfying. I call this dish Thai inspired, for while you will find beef salads on many Thai menus this recipe is not quite the traditional preparation. Also, I like to add watercress in place of noodles, which makes what was a starter into a heartier main course salad.
Serves 4
Marinated Beef
¼ cup hoisin sauce
2 tablespoons hot chile sauce (such as Sriracha)
3 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons toasted sesame oil
6 cloves garlic, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
1½ pounds beef tenderloin
Kosher salt and freshly ground black pepper
Salad
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon honey
¼ cup canola oil
3 tablespoons chopped fresh cilantro leaves, plus more for garnish
Kosher salt and freshly ground black pepper
5 cups chopped watercress
1 cup shredded carrots
3 green onions, thinly sliced
¼ cup packed fresh basil leaves
¼ cup packed fresh mint leaves
To marinate the beef, whisk together the hoisin, chile sauce, vinegar, lime juice, sesame oil, garlic, and ginger in a medium baking dish. Add the beef and turn to coat in the mixture. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
Twenty minutes before grilling, remove the beef from the refrigerator and from the marinade and place on a plate. Cover and let sit at room temperature.
Heat your grill to high.
Grill the meat until golden brown and slightly charred on all sides and cooked to medium-rare, 10 to 12 minutes. Transfer to a cutting board; tent loosely with foil, and let rest for 5 minutes before slicing into ¼-inch-thick slices.
While the meat is resting, combine the vinegar, soy sauce, lime juice, honey, canola oil, and cilantro in a blender and blend until smooth. Season with salt and pepper. Combine the watercress, carrots, green onions, basil, and mint in a large bowl and toss with the vinaigrette.
Transfer the salad to a platter, top with the steak, and garnish with cilantro leaves.
Santa Maria–Style BBQ Tri Tip
If you are not from coastal California, you may not be familiar with the tri tip cut of beef. Let me tell you, it makes for one delicious steak. Here the tri tip (your butcher should be able to get this for you if it’s not carried in your local store) is rubbed with a simple but savory blend of salt, pepper, and garlic salt and then grilled to perfection. Carved into tender slices, it is just about always served with a simple but hearty bean relish, and I’m not one to mess with tradition—at least in this case! Mixed with smoky bacon,