The Deens grill up molasses flank steak, veggies and more

Paula Deen and sons Jamie and Bobby Deen share a tasty entree and sides, including broccoli and barley smoked paprika salad, roasted corn salsa and more.

Molasses grilled flank steak
Servings:

Makes 4 to 6 servings

Ingredients

    • 3 tablespoons molasses
    • 3 tablespoons Dijon mustard
    • 3 tablespoons olive oil
    • 3 tablespoons red wine vinegar
    • 1 tablespoon low-sodium soy sauce
    • 2 tablespoons chopped fresh rosemary
    • 3 cloves garlic, chopped
    • One 2-pound flank steak, trimmed of excess fat
    • Kosher salt and freshly ground black pepper

Preparation

Baking Directions:

Broccoli and barley smoked paprika salad
Servings:

Makes 4 servings

Ingredients

    • 1 cup pearled barley, rinsed
    • Kosher salt
    • 12 ounces broccoli, cut into florets (1 large crown)
    • 1/4 cup olive oil
    • 3 large cloves garlic, chopped
    • 1/2 cup whole raw almonds, chopped
    • 1 teaspoon smoked paprika
    • Freshly ground black pepper
    • 3 tablespoons sherry wine vinegar
    • 2 big handfuls baby arugula
    • 3/4 cup cubed manchego cheese (6 ounces)

Preparation

Baking Directions:

Balsamic roasted onions
Servings:

Makes 4 servings

Ingredients

    • Olive oil
    • 2 large Vidalia onions, cut into wedges through the root so they stay attached
    • 1/4 cup chicken stock
    • 1/4 cup balsamic vinegar
    • 1 teaspoon chopped fresh rosemary
    • 1 teaspoon chopped fresh thyme
    • 2 cloves garlic, roughly chopped
    • 2 tablespoons butter
    • Kosher salt and freshly ground black pepper

Preparation

Baking Directions:

Fire-roasted corn salsa
Servings:

Makes 2 cups

Ingredients

    • 3 ears corn, husks removed
    • 1 medium jalapeno, split in half and seeded
    • 2 tablespoons olive oil
    • Kosher salt and freshly ground black pepper
    • 2 roma tomatoes, diced
    • 1 ripe avocado, diced
    • 1/4 small red onion, diced
    • Juice of 2 limes
    • Tortilla chips, for dipping

Preparation

Baking Directions:

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