Cooking

Grilled Flank Steak with Bourbon Barbecue Sauce

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Grilled Flank Steak with Bourbon Barbecue Sauce

Servings 4
Calories 308 kcal

Ingredients

  • 1 1/2 lbs flank steak trimmed
  • 1 Tbs chopped fresh rosemary
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp kosher salt
  • Cooking spray
  • 1 tsp olive oil
  • 2 Tbs finely chopped shallots
  • 2 Tbs tomato paste
  • 1/2 cup less-sodium beef broth
  • 2 tsp brown sugar
  • 1 Tbs bourbon
  • 2 tsp balsamic vinegar
  • 1/8 tsp salt

Instructions

  1. Prepare grill to medium-high.
  2. Sprinkle steak with rosemary, pepper, and kosher salt. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Remove from grill; let stand 10 minutes. Cover and keep warm.
  3. While steak rests, heat oil in a small saucepan over medium-high heat. Add shallots; sauté 1 minute. Add tomato paste; cook 1 minute. Stir in broth and sugar. Bring to a boil; cook 3 minutes or until thickened. Remove from heat; stir in bourbon, vinegar, and 1/8 teaspoon salt. Cut steak diagonally across grain into thin slices. Serve with sauce.

Grilled Orange-and-Bourbon Salmon

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Grilled Orange-and-Bourbon Salmon

Servings 4
Calories 110 kcal

Ingredients

  • 1/4 cup bourbon
  • 1/4 cup fresh orange juice
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped green onions
  • 3 Tbs chopped fresh chives
  • 2 Tbs fresh lemon juice
  • 2 garlic cloves chopped
  • 4 salmon fillets about 1 inch thick, (6-ounce)
  • Cooking spray

Instructions

  1. Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.
  2. Prepare grill or broiler.
  3. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Green Beans with Shallots and Pancetta

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Green Beans with Shallots and Pancetta

Servings 4

Ingredients

  • 1 pound green beans -- ends trimmed strings removed (if any)
  • Salt
  • 2 ounces pancetta -- diced very small
  • 2 large shallots -- 2-3 chopped
  • 2 teaspoons butter
  • Freshly ground black pepper

Instructions

  1. Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender. Note: Test one, if it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes. Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)
  2. Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2-3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.
  3. Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.
  4. Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper. Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.
  5. Serves 4.