Healthy Hollywood: Try It On Tuesday – Memorial Day BBQ Recipes!

Chef Sam Talbot cooks his hanger steak Chef Sam Talbot cooks his hanger steak

Memorial Day is the unofficial kickoff of BBQ season.

It’s the ideal holiday to gather up friends and family and fire up the grill. Instead of the traditional hamburger, hot dogs and beer feast, “Top Chef” alum Sam Talbot shares with Healthy Hollywood grilling recipes that will turn you into a culinary rock star.

On Chef Tablot’s menu is grilled hanger steak and grilled tuna, plus as a paid spokesperson for Thorny Rose wines, he’s selected the perfect wine to go with each dish.

Grilled Tuna with Mediterranean Salad

(Serves 4; Pair with Thorny Rose Chardonnay)

Grilled Tuna and Mediterranean Salad Ingredients:

  • 4-6 6-ounce pieces of sustainable tuna
  • 4 organic eggs
  • 3/4 lb green beans
  • 1 organic cucumber, sliced paper thin
  • 2 yams, peeled and cut into 1-inch cubes
  • 1 cup halved cherry tomatoes
  • 1/2 cup green marinated olives sliced thinly
  • 1/2 cup basil, torn
  • 1/4 cup parsley leaves, torn
  • 2 heads of Mache lettuce
  • 2 handfulls baby spinach

Dressing Ingredients:

  • 1/4 cup white vinegar
  • Juice of 2 lemons, zest of 1
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp diced shallot
  • 1/3 cup olive oil
  • 2 tbsp water
  • Sea salt and black pepper to taste

Dressing: Add all of ingredients into a bowl except the oil. Slowly add oil into the bowl in a steady stream, while whisking. Whisk together until blended.

Salad: Season each tuna steak with sea salt, black pepper, and lemon zest. Coat with olive oil and grill to your desired temperature. Set aside.

Place the eggs in a large pot and cover. Boil over medium heat. Once the water boils, turn off the heat and cover and let stand for exactly 7 minutes. Strain and rinse the eggs and shell under running water once you can handle. Cut into eighths and set aside. Blanche green beans for 30 seconds in salted boiling water, then plunge mixture into a large bowl filled with ice water.
Boil the sweet potatoes for approximately twenty minutes, until fork-tender. Set aside.

Gently add all of the ingredients except the tune into mixing bowl and gently toss with dressing. Evenly make 4 salads on the plate. Top each salad with the tuna.

Grilled Hanger Steak with Seared Shallot and Carrot Glaze

(Serves: 4-6; Pair with Thorny Rose Cabernet Sauvignon)

Steak Marinade Ingredients:

  • 2 tbsp rice vinegar
  • 2 tbsp roasted garlic oil
  • 2 tbsp grated ginger
  • 2 tbsp chopped garlic
  • 2 tbsp agave
  • 1/4 cup club soda
  • 2 lb hanger steak

Glaze Ingredients:

  • 4 large shallots, cut into 1/4 inch rings
  • 4 large carrots, peeled and diced
  • 2 tbsp olive oil
  • Sea salt and fresh pepper
  • 1/3 cup low sodium soy sauce
  • 3 tbsp rice wine vinegar
  • 2 tbsp honey
  • 2 tbsp roasted garlic oil
  • 6 scallions, thinly sliced
  • 2 shallots, diced
  • 3 tbsp grated ginger
  • 1 Serrano Chile, thinly sliced
  • Juice of one orange
  • Juice of one lime
  • 1 tablespoon pineapple juice
  • 1 tablespoon agave

Steak Marinade: Mix the rice vinegar, club soda, roasted garlic oil, grated ginger, chopped garlic, and agave into a mixing bowl and whisk well. Add the 2 lb hanger steak to the marinade. Cover and place in the refrigerator for at least 4 hours in a non-reactive bowl.

Glaze: Drizzle shallots with olive oil and season with salt and pepper. Heat a medium skillet on medium-high heat. Add the shallots and carrots and sear, flipping once, charring both sides for approximately 2 to 3 minutes. When cool, finely chop the carrot and shallot mixture and add to a mixing bowl. Then add the water, soy sauce, vinegar, orange juice, lime juice, pineapple juice, agave nectar, garlic oil, scallions, ginger and chili and set aside.

Steak: Preheat grill to medium high heat. Season steak with salt and pepper and place steak onto the grill. Cook for 2 minutes, rotate 45 degrees and then cook for 1 minute. Flip the steak and cook for an additional 1 to 2 minutes for a rare to medium rare steak. Serve steak on a platter with the glaze ladled on top.

-- Terri MacLeod

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