Chef Ed Kowalski Grilling Class Recipe

grilling recipe

Grilled Blood Orange Flank Steak, Grilled Watermelon with Blue Cheese & Prosciutto, and Grilled Pound-cake with Balsamic-glazed Strawberries.

Grilled Blood Orange Flank Steak Recipe

1/2 cup blood orange marmalade
1/4 cup water
1/4 soy sauce
1/4 cup Goya Mojo Criollo
2 Tbsp brown sugar
2 Tbsp orange juice
1 tsp ground ginger
1/4 tsp garlic powder
1 1/2 tsp grated orange zest
2 lb flank steak

Combine all ingredients except steak in a food processor and blend until smooth. Set aside.
Put steak in a covered container (or large Ziploc bag and add marinade, making sure meat is covered. Seal and refrigerate for at least 2 hours, preferably overnight, turning occasionally. Preheat grill to 350-40 degrees F, remove steak from marinade and discard excess marinade (or use as a basting liquid). Grill steak for approximately 4-5 minutes per side for medium rare (130 degrees F internal temperature). Remove from heat and allow to rest for 5-10 minutes. Slice steak across the grain, serve.

Grilled Watermelon with Blue Cheese & Prosciutto Recipe

3 watermelon rounds (1/2” thick), quartered
1 Tbsp. olive oil
Kosher salt
Ground black pepper
4 oz. thinly-sliced prosciutto, cut into strips
4 oz. Blue cheese, crumbled
Fresh basil leaves, chiffonade
2 tsp. Balsamic glaze

Preheat grill to 350-400 degrees F (medium-high heat). Brush both sides of the watermelon with the olive oil and season with salt & pepper to taste.
Grill watermelon for 1 minute on each side, or until grill marks appear. Transfer watermelon to a serving plate, top with blue cheese, prosciutto, and basil. Drizzle with balsamic glaze and serve immediately.

Grilled Pound-cake with Balsamic-glazed Strawberries Recipe

¼ cup Balsamic vinegar
2 Tbsp. Honey
1 tsp. Vanilla extract
1 lb. Strawberries, halved or sliced
¼ cup Fresh mint, chopped
2 cups Vanilla yogurt
1 each pound-cake, sliced

In a small saucepan, mix together the balsamic vinegar and honey. Cook over medium heat, stirring constantly, for 5 minutes, until the mixture has slightly thickened. Remove from heat and add vanilla. Toss the strawberries with the glaze and stir in the mint. Preheat grill to 350-400 degrees F (medium-high). Brush each side of the pound-cake slices with oil and grill for about 1 minute on each side, or until grill marks appear. Spoon vanilla yogurt over the pound-cake, then top with strawberries.

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