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Season 1 Ep. 12 — High Steaks

About This Episode

Juicy steaks are on the grill when Kimberly visits her hometown butcher to learn some prime pointers on picking the right piece of meat. In her own kitchen, Kimberly cooks a juicy grilled steak dinner that leaves her special guest, Sugarland's Kristian Bush, hankering for more.
 

Grilled Skirt Steaks

  • Cook time: 8-10 minutes
  • Yield: 4 Servings

Ingredients

  • 1 lb skirt steak, trimmed and fat removed
  • Olive oil
  • Steak seasoning (Montreal)

Directions

1. Preheat grill to medium.

2. Bring skirt steak to room temperature. Season the skirt steaks with olive oil and steak seasoning. Place on hot grill. Cook each side for 4-5 minutes. Remove from grill and let the steak rest for 5-10 minutes. Slice against the grain.

 

Grilled Creamed Corn

  • Cook time: 23-24 minutes
  • Yield: 6 Servings

Ingredients

  • 6 ears corn, husks and silks removed
  • 3 tablespoons unsalted butter
  • 2 jalepenos, seeds removed, small dice
  • Salt
  • Pepper
  • 1 tablespoon flour
  • 3/4 cup heavy cream
  • 1/3 cup whole milk
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels.

3. In a medium skillet, heat the butter over medium-high heat. Add the jalepenos and cook for 2 minutes. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve.

 

Fried Green Tomato Salad

  • Cook time: 6 minutes
  • Yield: 4 Servings

Ingredients

  • Coconut oil for frying
  • 1 1/2 cups cornmeal
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup flour
  • 3 eggs, beaten
  • 2 Green tomatoes, sliced
  • 2 peaches, pitted and thinly sliced
  • 1/4 cup slivered almonds
  • 1/2 cup crumbled feta cheese
  • 16 ounces mixed greens

For the Balsamic Vinaigrette dressing:

  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Honey
  • 1/4 cup Olive oil
  • Salt
  • Pepper

Directions

1. Preheat frying oil to 350 degrees.

2. In a shallow dish place cornmeal, paprika, cayenne, salt & pepper. Mix will. Place flour into a separate shallow dish. Place beaten eggs into another shallow dish. Dredge slices of tomato into the flour, then the eggs, then in the seasoned cornmeal. Add breaded tomatoes to oil and fry about 3 minutes each side until golden brown. Remove and drain on paper towels. Season with salt and pepper.

3. Serve warm tomatoes, fresh peaches, almonds and cheese over mixed greens.

For the Balsamic Vinaigrette dressing:

Whisk all ingredients into a bowl until emulsified.

 

Grilled Brioche with Warm Honey Strawberries

  • Cook time: 10-12 minutes
  • Yield: 4 Servings

Ingredients

  • 1 vanilla bean, seeds scrapped
  • 2 tablespoons honey
  • 4 cups strawberries, quartered
  • 2 sprigs of thyme
  • 4 thick slices of brioche bread from loaf
  • Melted butter for brushing bread
  • Whip cream (optional)

Directions

1. Preheat grill to medium.

2. Mix honey and vanilla bean together. Place strawberries in a foil pack and add the honey-vanilla mixture. Add the thyme and seal the foil pack. Place on the grill and cook for 10-12 minutes until strawberries are soft. Top with whip cream.

3. Brush the brioche slices with butter and grill each side. Top with warm strawberries.

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