Summer BBQ Recipes from Bobby Flay

Nothing says summer like a backyard barbecue and nothing says barbecue quite like superstar chef Bobby Flay. He shares his recipes from his perfect cookbook for summer “Bobby Flay’s Barbecue Addiction.”

Grilled Skirt Steak with Green and Smoky Red Chimichurri

Serves 4

Ingredients: Skirt Steak
16 garlic cloves
2 cups fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
1 cup fresh mint leaves
2 teaspoons red pepper flakes
½ cup red wine vinegar
1 cup canola oil
Kosher salt and freshly ground black pepper
1½ pounds skirt steak, cut crosswise into 3 pieces

Ingredients: Red Chimichurri
1 small red onion, finely diced
3 garlic cloves, finely chopped
¼ cup aged sherry vinegar or red wine vinegar
2 plum tomatoes, halved, seeded, and chopped
1 tablespoon pureed canned chipotle in adobo
1 tablespoon smoked mild paprika
1 cup finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh oregano
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

  1. Marinate the skirt steak in the green chimichurri: Combine the garlic, parsley, oregano, mint, red pepper flakes, vinegar, and canola oil in a food processor and process until smooth. Put the steak in a large baking dish, add half of the green chimichurri sauce, and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Refrigerate the remaining sauce separately.
  2. Heat your grill or parilla to high for direct grilling. Thirty minutes before cooking, remove the steak from the refrigerator and transfer to a plate. Discard the marinade.
  3. Make the red chimichurri: Using a mortar with a pestle, combine the onion, garlic, vinegar, tomatoes, chipotle, paprika, parsley, oregano, and olive oil. Season with salt and pepper.
  4. Season the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare, about 5 minutes per side. Remove the steaks to a cutting board, tent loosely with foil, and let rest for 5 minutes.
  5. Cut the meat across the grain into thin slices and top with red chimichurri and the reserved green chimichurri.

Grilled Corn with Piquillo Pepper Butter

Serves 4 to 6

Ingredients
½ pound (2 sticks) unsalted butter, slightly softened
4 jarred piquillo peppers, patted dry and chopped
4 garlic cloves, chopped
2 teaspoons chopped fresh thyme
1 teaspoon mild Spanish paprika
Kosher salt
¼ teaspoon freshly ground black pepper
12 ears of corn

Directions

  1. Combine the butter, piquillo peppers, garlic, thyme, paprika, 1 teaspoon salt, and the pepper in a food processor and process until smooth. Scrape the butter into a bowl, cover, and refrigerate for at least 1 hour and up to 24 hours. Let soften slightly before using.
  2. Heat your grill to high for direct grilling. (Direct grilling: Rake the coals into an even layer for quick, high-heat grilling.)
  3. Pull the outer husks down each ear of corn to the base. Strip away the silk from each ear of corn. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon salt for 10 minutes.
  4. Remove the corn from the water and shake off the excess. Put the corn on the grill, close the cover, and grill, turning every 5 minutes, for 15 to 20 minutes, or until the kernels are tender when pierced with a paring knife.
  5. Peel back the husks and serve the corn hot, slathered with the piquillo butter.

Grilled Corn with Spicy Brown Sugar Butter

Ingredients
½ pound (2 sticks) unsalted butter, slightly softened
3 tablespoons packed light brown sugar
1 teaspoon ground allspice
¹⁄8 teaspoon cayenne
Kosher salt, plus more for serving
12 ears of corn
Lime wedges
Finely chopped fresh cilantro leaves, optional

Directions

  1. Combine the butter, brown sugar, allspice, cayenne, and ½ teaspoon salt in a bowl and mix until combined. Cover and refrigerate for at least 1 hour and up to 2 days to allow the flavors to meld. Let soften slightly before using.
  2. Heat your grill to high for direct grilling. (Direct grilling: Rake the coals into an even layer for quick, high-heat grilling.)
  3. Pull the outer husks down each ear of corn to the base. Strip away the silk from each ear of corn. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon salt for 10 minutes.
  4. Remove the corn from the water and shake off the excess. Put the corn on the grill, close the cover, and grill, turning every 5 minutes, for 10 to 15 minutes, or until the kernels are almost tender when pierced with a paring knife.
  5. Peel back the husks. Brush the corn with some of the spicy butter and return to the grill. Grill on all sides until lightly caramelized, 1 to 2 minutes.
  6. Remove the corn from the grill and brush with more of the butter and sprinkle with salt. Serve with lime wedges for squeezing on top and garnish with cilantro, if desired.

Grilled Shaved Asparagus Pizza with Robiola and Parsley Oil

Serves 4 to 6

Ingredients
Pizza Dough (page 61) or 2 pounds store bought dough
Unbleached all-purpose flour
½ cup packed fresh flat-leaf parsley leaves, finely chopped, plus more leaves for garnish
½ cup extra-virgin olive oil, plus more for drizzling
1 teaspoon grated lemon zest, plus more for garnish
Kosher salt and freshly ground black pepper
Canola oil
1 pound robiola cheese, thinly sliced
6 large asparagus spears, trimmed and thinly shaved with a vegetable peeler
½ cup freshly grated Romano cheese

Directions

  1. Heat your grill to high for indirect grilling.
  2. Scrape the dough onto a floured surface and cut it into 2 pieces. Shape each piece into a ball, dust with flour, and cover with plastic wrap. Let rest for 15 minutes.
  3. Meanwhile, stir together the parsley, olive oil, and lemon zest and season with salt and pepper.
  4. Working with 1 ball of dough at a time, stretch or roll it out into a thin circle or rectangle. Brush with canola oil and season with salt and pepper. Set the dough, oiled side down, on the grill directly over the heat source until lightly golden brown, about 1 minute. Turn over the dough and grill for 1 minute.
  5. Transfer the pizza to a flat surface. Top with half of the robiola and asparagus, drizzle with olive oil, and season with salt and pepper. Return to the grill, this time over the cooler side (indirect heat), close the cover, and cook until the crust is golden brown and the robiola has melted, about 3 minutes.
  6. Remove the pizza from the grill and drizzle with some of the parsley oil. Sprinkle with half of the Romano and some parsley leaves and lemon zest. Cut into pieces.
  7. Repeat with the remaining ball of dough. Serve hot.

Rib Eye with Goat Cheese and Meyer Lemon Honey Mustard

Serves 4

Ingredients
1 (2-pound) rib eye, 1 1/2 inches thick, excess fat trimmed
1/2 cup clover honey
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Grated zest and juice of 1 Meyer lemon
4 ounces fresh goat cheese, slightly softened
Kosher salt and freshly ground black pepper
Canola oil
Fresh flat-leaf parsley leaves, for garnish

Directions

  1. Remove the steak from the refrigerator 30 minutes before cooking.
  2. Whisk together the honey, both mustards, the lemon zest, and lemon juice in a small bowl and let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
  3. Put the goat cheese in a bowl and season with salt and pepper. Refrigerate until needed.
  4. Heat your grill to high for indirect grilling.
  5. Brush the steak with canola oil and season liberally with salt and pepper. Grill, directly over the coals, until golden brown and slightly charred, about 5 minutes. Turn over the steak and position it away from the coals (indirect heat). Close the cover and grill, turning once, until an instant-read thermometer inserted into the center registers 135°F, about 10 minutes. Remove the steak from the grill to a cutting board, tent loosely with foil, and let rest for 5 minutes.
  6. Top the steak with the goat cheese, drizzle with the honey mustard, and garnish with parsley leaves.

Tropical Sangria

Serves 4 to 6

Ingredients
1 (750-ml) bottle Sauvignon Blanc, cold
1 cup passion fruit nectar
½ cup light rum
¼ to ½ cup Lemongrass Simple Syrup (recipe follows)
1 lemon, halved and thinly sliced
1 orange, halved and thinly sliced
1 bunch fresh mint, leaves only
Seeds from 1 passion fruit, optional

Directions

  1. Combine wine, nectar, rum, simple syrup, lemon, and orange in a pitcher, cover, and refrigerate for at least 2 hours and up to 48 hours. Add mint and passion fruit seeds just before serving.

Directions: Lemongrass Simple Syrup

  1. Combine 1 cup water and 1 cup sugar in a small saucepan. Cut a lemongrass stalk into 3 pieces and hit the stalks with the back of your knife to lightly bruise them and help release their flavor. Add the lemongrass to the pan, bring to a boil over high heat, and cook until the sugar is completely dissolved, about 2 minutes. Remove from the heat, cover, and refrigerate for at least 1 hour and up to 2 days to let the flavors develop. Strain before using.

Watermelon-Plata Tequila Cocktail

Serves 8

Ingredients
¼ cup sugar
8 cups watermelon chunks, seeds removed
Juice of 2 limes
1½ cups fresh blueberries, plus more for garnish
½ cup lightly packed fresh mint leaves, plus more for garnish
1 cup silver tequila
Crushed ice

Directions

  1. Combine ¼ cup water with the sugar in a small saucepan, bring to a boil, and cook until the sugar is dissolved, about 2 minutes. Pour the syrup into a bowl, cover, and refrigerate until cold, at least 1 hour or overnight.
  2. Puree the watermelon in a food processor until smooth. Strain the juice into a bowl and discard the solids.
  3. Put the syrup, lime juice, blueberries, and mint in a pitcher and muddle until the berries are slightly crushed. Add the tequila and watermelon juice and stir to combine. Refrigerate until cold, at least 1 hour.
  4. Serve over crushed ice, garnished with mint leaves and blueberries.
Grilled Skirt Steak with Green and Smoky Red Chimichurri

Grilled Skirt Steak with Green and Smoky Red Chimichurri

Grilled Corn with Piquillo Pepper Butter

Grilled Corn with Piquillo Pepper Butter

Grilled Corn with Spicy Brown Sugar Butter

Grilled Corn with Spicy Brown Sugar Butter

Rib Eye with Goat Cheese and Meyer Lemon Honey Mustard

Rib Eye with Goat Cheese and Meyer Lemon Honey Mustard

Tropical Sangria

Tropical Sangria

Watermelon-Plata Tequila Cocktail

Watermelon-Plata Tequila Cocktail

 

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