Kids are back in school (or heading back) and the temperature is starting to cool off a little which means the end of summer is near. In the U.S. we’ll be celebrating Labor Day this weekend which means one last party!
We have some fantastic ideas for your next party and it doesn’t have to be the end of summer! 😉
Flank Steak With Balsamic Barbecue Sauce
Recipe courtesy of Bobby Flay.
Prep time 30 min, Cook time 50 min.
Ingredients:
For the sauce and steak:
- 1 1/2 cups balsamic vinegar
- 2 tablespoons canola oil
- 1 small onion, coarsely chopped
- 1 large clove garlic, coarsely chopped
- 1/2 cup ketchup
- 1 tablespoon ancho chile powder
- 1 1/2 teaspoons paprika
- 2 teaspoons dijon mustard
- 1 1/2 teaspoons red wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 small chipotle chile in adobo sauce, chopped
- 1 1/2 teaspoons packed dark brown sugar
- 2 teaspoons honey
- 2 teaspoons molasses
- Kosher salt and freshly ground pepper
- 2 pounds flank steak
For the cheesy bread:
- 1 French baguette, halved lengthwise and cut into 4-inch pieces
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup grated monterey jack cheese
- Sliced scallions, for serving
Directions
- Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
- Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
- Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
Mini Chicken and Mango Tostadas
Recipe courtesy of Food Network.
Ingredients:
- 2 cups shredded cooked chicken
- 1 mango, peeled, pitted, and diced (about 1 cup)
- 2 tablespoons minced red onion
- 1/2 jalapeno, seeded and minced
- 1 tablespoon chopped fresh cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- Kosher salt
- 2 ripe avocados, halved, pitted, and peeled
- 24 large corn tortilla chips, for serving
Directions
- Combine the chicken, mango, red onions, jalapeno, and cilantro in a bowl. Add half the lime juice, olive oil, and salt to taste. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
- Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.
American-Style Potato Salad
Recipe courtesy of Food Network.
Prep 20 min, Inactive 20 min, Cook time 15 min.
Ingredients:
- 1/2 medium red onion, finely chopped
- 2 pounds medium waxy-style potatoes, quartered (6 to 8 potatoes)
- Kosher salt
- 2 stalks celery (with leaves), chopped
- 2 large eggs
- 1 cup mayonnaise
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons pickle relish
- 1 tablespoon yellow mustard
- Juice from 1/2 a lemon
- Freshly ground pepper
Directions:
- Soak the onions in a small bowl of cold water for 15 minutes. Drain.
- Put the potatoes in a medium saucepan with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, lower the heat, and simmer until fork tender, about 8 minutes. Drain, transfer the potatoes to a large bowl, and mix with the onions and celery. Set aside to cool.
- Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Drain and transfer the eggs to a bowl of ice water until cool, about 5 minutes. Peel and roughly chop the eggs.
- Meanwhile, in a small bowl, whisk together the mayonnaise, parsley, relish, mustard, lemon juice, and 1 teaspoon salt. Carefully mix the mayonnaise into the potatoes with a rubber spatula. Add the eggs, taking care not to break them up too much. Season the salad with pepper to taste. Serve.
