DENVER -- They were grilling flank steak with balsamic BBQ sauce along with grilled zucchini summer salad and grilled fingerling potatoes for Fraser’s Favorites Thursday.
Here are the recipes:
Grilled Flank Steak with Balsamic BBQ Sauce
- 1 1/2 cups balsamic vinegar
- 2 tbsp. canola oil
- 1 small onion, coarsely chopped
- 1 large clove garlic, coarsely chopped
- ½ cup ketchup
- 1 ½ tsp. paprika
- 2 tsp. Dijon mustard
- 1 ½ tsp. Worcestershire
- 2 tsp. brown sugar
- 2 tsp. honey
- 2 tsp. molasses
- Salt and pepper to taste
- 2 pounds flank steak
- To make the sauce: Bring the balsamic vinegar to a simmer and reduce, over medium heat.
- In a sauce pan combine the oil and onions and cook to soften, add the garlic and cook an additional minute. Add the ketchup and water and reduce. Add the reduced balsamic vinegar, paprika, mustard, red wine vinegar, Worcestershire sauce, brown sugar, agave, and molasses. Simmer until thickened. Remove from heat and place into a blender and blend until smooth consistency.
- Preheat the grill to high heat.
- Remove the flank steak from the refrigerator and season generously with salt and pepper. Remember it is always a good idea to let the meat come closer to room temp before placing on the hot grill.
- Place on grill and allow to cook for 3-5 minutes on each side. Move the steak to a cooler part of the grill and baste with the BBQ sauce, flipping and basting a few times until desired doneness is achieved.
Grilled Zucchini Summer Salad
- 1 bag arugula
- Olive oil for brushing
- 2 zucchini
- 3 oz. crumbled feta cheese
- 4 oz. hazelnuts (roasted and chopped)
- 1 clove garlic, minced
- 4 oz. olive oil
- 1 1/5 oz. red wine vinegar
- ¼ tsp. oregano
- 1 tbsp. Dijon
- Heat grill to medium-high heat.
- To make the dressing whisk together the garlic, 4 oz of olive oil, oregano and Dijon. While whisking drizzle in the vinegar until combined. Note: the dressing may separate but that’s okay.
- Toss the arugula with the dressing and place onto a serving planner.
- Using a vegetable peeler, thinly shave the zucchini without using the seeded centers.
- Blush the zucchini with olive oil and place onto the grill turning only once, and taking care not to break up the zucchini. Remove from grill and place on top of the arugula
- Finish with the crumbled feta and toast4ed hazelnuts.
Grilled Fingerling Potatoes
- Salt, to taste
- 3 lb. fingerling potatoes, such as red Russian, Yukon Gold or any thin-skinned new potato
- 1/2 cup plus 2 Tbs. white wine
- Olive oil for brushing
- 1/2 cup mayonnaise
- 1 Tbs. dijon
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh tarragon
- Freshly ground pepper, to taste
- Bring a pot three-fourths full of salted water to a boil over high heat. Add the potatoes and return to a boil. Cover, reduce the heat to medium-high and parboil until the potatoes can be pierced with the tip of a knife but are not completely tender, about 10 minutes. Drain.
- In a large bowl, combine the warm potatoes and the 1/2 cup wine and stir to coat. Let cool to room temperature, stirring often. Cut the potatoes in half lengthwise and brush with olive oil.
- In a small bowl, stir together the mayonnaise, mustard, the 2 Tbs. white wine, the parsley and tarragon. Let the dressing stand for 10 minutes.
- Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.
- Arrange the potatoes on the grill grate or in the basket directly over medium-high heat. Grill, turning once, until the potatoes are nicely grill-marked, about 5 minutes per side.
- Transfer the potatoes to a large bowl, add the dressing and stir to coat. Season with salt and pepper. Serve the potatoes immediately or cover tightly, refrigerate for about 1 hour and serve cold.
Wine and Beer Pairing
The wine and beer pairing came from King Soopers.
Wine: Coppola Claret. Powerful red to handle grilled meats.
Beer: Upslope Brown Ale. Dry, roasty English style brown ale to stand up to big flavors.