Guy's Flank Steak

(This is a family secret recipe so I am blessed to have received it)

Ingredients:

• Flank cut steak
• Kikkoman Teriyaki marinade & sauce (Pour till steak is fully soaked in zip lock)
• McCormick grill mates: Montreal Steak seasoning
• Green onion (minced)
• Blue cheese or Feta

Directions:
Put all ingredients into a zip lock bag and leave in fridge for at least 5 hours.

Make sure the steak is constantly soaking in the marinade (so you may need to flip the bag every other hour).

Grill until medium well and top with blue cheese or feta.

Wrap with tin foil and let sit for 5 minutes until serving.

Mini-cheeseburgers

Ingredients

Chipotle Mayonnaise:

• 1 cup mayonnaise
• 2 chipotles in adobo sauce
• 1 tablespoon adobo sauce
• 1/2 lime, juice
• Salt and freshly ground black pepper

Sliders:

• 1 to 1 1/2 pounds ground chuck, 80/20
• Salt and freshly ground black pepper
• Cheese slices, your choice
• Mini burger buns

Burger Bar (if desired):

• Chipotle Mayonnaise
• Pickles
• Red onion slices

Directions

Chipotle Mayonnaise:
Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:
Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

Wine-Soaked Burgers

(makes 6 burgers)
A twist on the standard hamburger recipe, these flavorful burgers will impress the guests at your next barbecue. These delicious patties are great for grilling!

Ingredients

• 2 pounds ground round beef
• 6 fresh bay leaves
• 8 cloves garlic, minced
• 2-1/2 cups dry white wine
• 1-1/2 cups lemon juice
• 2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper

Directions:

Form the beef into 6 patties. Place a bay leaf under each hamburger on a flat, non-reactive baking dish and sprinkle garlic over the top. Stir the wine, lemon juice, vinegar, and olive oil together and pour over the patties. Season to taste with salt and pepper. Cover and refrigerate, turning the hamburgers several times, for at least 3 hours.

Half an hour before cooking, remove the burgers from the refrigerator and drain on paper towels. Discard the bay leaves. Grill, broil, or fry in a preheated skillet 3 to 6 minutes per side. Serve on warmed rolls and enjoy!

Pan-Grilled Chicken with Cranberry Salsa

Ingredients

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup minced green onions
• 1 tablespoon minced pickled jalapeño peppers
• 2 teaspoons balsamic vinegar
• 1 (12-ounce) container cranberry-orange sauce (such as Ocean Spray)
• 2 tablespoons minced fresh cilantro, divided
• 1 1/2 tablespoons lime juice, divided
• 2 tablespoons 1/3-less-fat cream cheese

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook chicken for 5 minutes on each side or until done. Keep warm.

Combine onions, jalapeños, vinegar, and cranberry sauce in a medium bowl. Stir in 1 tablespoon cilantro and 1 tablespoon lime juice.

Combine 1 tablespoon cilantro, 1 1/2 teaspoons lime juice, and cream cheese in a small bowl; stir well to combine. Spoon salsa evenly onto individual plates. Place chicken on top of salsa; top with a dollop of cilantro cream. Serve immediately.

Grilled Chicken with Pinot-Plum Sauce

Ingredients

Sauce:

• 2 cups chopped ripe plums (about 3 small)
• 1 cup pinot noir or other dry red wine
• 2 tablespoons brown sugar
• 1 tablespoon red wine vinegar
• 1/8 teaspoon salt

Chicken:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Cooking spray

Preparation

To prepare sauce, combine first 4 ingredients in a small saucepan (A); bring to a boil. Reduce heat; simmer 25 minutes or until thick, stirring occasionally (B). Remove from heat; stir in 1/8 teaspoon salt. Pour into a small bowl; cool to room temperature.

Prepare grill to medium-high heat.

To prepare the chicken, sprinkle the chicken with 1/8 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray. Grill 4 minutes on each side or until done. Serve chicken with plum sauce.

Grilled Asparagus with Balsamic Vinegar

Ingredients

• 1 pound thin asparagus spears
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1 tablespoon balsamic vinegar

Preparation

Prepare grill.

Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, tossing well to coat.

Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender.

Place asparagus in a bowl; drizzle with vinegar. Serve immediately.

Spicy Passion Fruit-Glazed Shrimp

Ingredients

• * 1/2 cup water
• * 1/2 cup sugar
• * 1/2 cup passion fruit pulp (about 4 passion fruit)
• * 2 tablespoons fresh lime juice
• * 1 teaspoon low-sodium soy sauce
• * 1/2 teaspoon crushed red pepper
• * 1/4 teaspoon salt
• * 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
• * Cooking spray
• * 8 lime wedges

Preparation

Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.

Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.

Prepare grill.

Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.

Bobby Flay's L.A. Burger w/ Avocado Relish

Directions

• Bobby's Perfect Patty

Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

• Cheese

Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.

• Avocado Relish

Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.

• Watercress

L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.

• Tomato

One thick, juicy slice takes the place of ketchup



http://www.foodnetwork.com/recipes/bobby-flay/la-burger-recipe/index.html