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RECIPE: ISO Steve2 - thanks again for sharing this rec: Marinated Flank Steak with Honey-Chipotle Glaze
- Thread starter lisainla
- Start date
RECIPE:
This one showed up in my inbox this morning - Grilled Flatiron Steaks with Tomatoes and Tapenade
From the Epicurious Recipe of The Day - it looks very promising.
http://www.epicurious.com/recipes/food/views/Grilled-Flatiron-Steaks-with-Tomatoes-and-Tapenade-395897
From the Epicurious Recipe of The Day - it looks very promising.
http://www.epicurious.com/recipes/food/views/Grilled-Flatiron-Steaks-with-Tomatoes-and-Tapenade-395897
steve2-in-la
Well-known member
Yum, Lisa. I've been working with a Sriracha-Honey-Lime Glaze lately. Outstanding on chicken & pork.
Similar but a little hotter and without the smoke. The honey-chipotle is really a keeper, though. Courtesy of Bon Appetit and my favorite Tex-Mex Chef, Robert Del Grande. Man, I wish that guy would put out a cookbook.
Similar but a little hotter and without the smoke. The honey-chipotle is really a keeper, though. Courtesy of Bon Appetit and my favorite Tex-Mex Chef, Robert Del Grande. Man, I wish that guy would put out a cookbook.
steve2-in-la
Well-known member
That was about it. 1 part lime, 2 parts honey, 2 parts sriracha. Taste, adjust, taste, glaze.
If pressed for amounts, I'd start with
3 Tbsp Fresh Lime Juice
6 Tbsp Honey
6 Tbsp Sriracha
(adjust to your own heat/sweet/sour preferences)
Cut a whole chicken into parts, placed the pieces (skin-side up) on a foil-covered baking sheet, lightly salt & pepper the pieces, roast in a preheated oven at 400 degrees F for 45 minutes to an hour. (I had a 5lb bird)
Pull bird, turn oven to broil,turn the pieces skin-side down and spread with half the glaze. Return to oven and broil (6" from heat)3-5 minutes (depending on broiler). Turn the pieces skin-side up, reglaze and broil another 4-5 minutes. Eat.
I'll probably give this a shot on the Weber at some point but I was just too damned lazy to fire up the coals.
If pressed for amounts, I'd start with
3 Tbsp Fresh Lime Juice
6 Tbsp Honey
6 Tbsp Sriracha
(adjust to your own heat/sweet/sour preferences)
Cut a whole chicken into parts, placed the pieces (skin-side up) on a foil-covered baking sheet, lightly salt & pepper the pieces, roast in a preheated oven at 400 degrees F for 45 minutes to an hour. (I had a 5lb bird)
Pull bird, turn oven to broil,turn the pieces skin-side down and spread with half the glaze. Return to oven and broil (6" from heat)3-5 minutes (depending on broiler). Turn the pieces skin-side up, reglaze and broil another 4-5 minutes. Eat.
I'll probably give this a shot on the Weber at some point but I was just too damned lazy to fire up the coals.