Access Hollywood Live: Todd English’s Recipes

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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