Chef Todd English dropped by Access Hollywood Live on Friday to share his delicious recipes for Ginger-Soy Skirt Steak and Beet Risotto with Blue Cheese.
GINGER-SOY SKIRT STEAK
Ingredients:
Soy sauce, 1 cup
Balsamic vinegar, .5 cup
Brown sugar, .25 cup firmly packed
Worcestershire sauce, .25 cup
Sesame oil, .25 cup
Fresh ginger, 3 Tbsp. chopped
Sriracha sauce, 1 Tbsp.*
Garlic, 3 cloves chopped
Skirt steak, 3 lb.
Kosher salt and freshly ground black pepper to taste
Directions:
1. Whisk together first 8 ingredients and 1 cup water in a large shallow dish or zip-top plastic freezer bag; add steak. Cover or seal, and chill 2 to 6 hours.
2. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Let stand at room temperature 15 minutes. Sprinkle with desired amount of salt and pepper.
3. Grill steak, covered with grill lid, 8 minutes or to desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across the grain into thin slices. 6 to 8 servings
*Substitute 1 chopped jalapeno pepper for sriracha sauce
BEET RISOTTO WITH BLUE CHEESE
Ingredients:
Fresh beets, 6 medium with greenery (about 1.75 lb.)
Extra virgin olive oil, 5 Tbsp., divided
Fresh rosemary, 2 Tbsp. chopped, divided
Orange zest, 2 tsp., divided
Kosher salt, 1.5 tsp., divided
Freshly ground black pepper, .5 tsp.
Chicken broth, 3.66 cups
Beet juice, 2.33cups
Onion, 1 cup finely chopped
Arborio rice, 2.25 cups
Dry white wine, 1 cup
Parmigiano-Reggiano cheese, .5 cup freshly grated
Unsalted butter, 6 Tbsp.
Blue cheese, 1 cup crumbled
Garnish: fresh rosemary sprig
1. Preheat oven to 425°. Cut tops off beets, leaving 1 inch greenery on each. Scrub beets under cold running water; pat dry. Cut each beet, lengthwise, into 3 wedges, leaving a portion of greenery on each wedge. Place beets in a large bowl; drizzle with 2 Tbsp. olive oil, and sprinkle with 1 Tbsp. rosemary, 1 tsp. orange zest, 1 tsp. salt, and pepper. Toss to coat. Line a large jelly-roll pan with aluminum foil; lightly grease foil. Place beets in a single layer on prepared pan. Bake at 425° for 35 minutes or until beets are tender, turning once.
2. Heat chicken broth and beet juice in a medium saucepan over medium heat until warm; keep warm.
3. Saute onion in remaining 3 Tbsp. olive oil in a large saucepan over medium heat 7 minutes or until tender. Add rice, stirring to coat. Cook rice, stirring often, 3 minutes (do not brown). Stir in wine. Cook, stirring constantly, 1 minute or until wine is absorbed.
4. Add 2 cups warm broth mixture, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time, until liquid is absorbed. (Total cooking time is about 28 minutes.) Remove pan from heat.
5. Add remaining 1 Tbsp. rosemary, remaining 1 tsp. orange zest, remaining .5 tsp. salt, Parmigiano-Reggiano cheese, and butter, stirring until cheese and butter melt. Cover and let stand 3 minutes.
6. Pour risotto onto serving plates. Place 3 beet wedges on each serving, and sprinkle evenly with blue cheese. Garnish, if desired. Serve immediately. 6 servings
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