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:

Whisk together the molasses, mustard, olive oil, vinegar, soy sauce, rosemary and garlic in a 2-cup measuring cup. Pour the marinade into a 1-gallon size ziptop bag. Add the flank steak and turn to coat with the marinade. Place in the refrigerator for 4 hours (or at least 1 hour if time is limited). Remove the steak from the fridge at least 30 minutes before grilling to remove the chill.Heat a cast-iron grill pan or outdoor gas grill over medium-high heat. Remove the steak from the marinade, letting the excess drip off. Sprinkle the steak well with salt and pepper. Grill the steak on each side for 5 to 6 minutes, a total of 12 minutes. Let rest for 10 minutes before slicing across the grain.

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:

Add the barley to boiling salted water and cook until tender, 30 to 45 minutes. Add the broccoli the last 3 minutes of cooking and cook until tender yet still slightly crisp. Drain both in a colander in the sink and rinse under cold water to stop the cooking. Drain well then add to a large mixing bowl.Add the olive oil to a medium skillet over medium-high heat. Once hot, add the garlic and almonds and stir until the garlic and almonds are fragrant, about 1 minute. Turn off the heat, sprinkle in the smoked paprika, season with salt and pepper and stir for 30 more seconds. The residual heat will toast the paprika.Carefully stir in the vinegar. Pour the dressing over the broccoli and barley and toss well all together. Finally, add in the arugula and cheese, taste for seasoning and adjust as necessary.

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:

Preheat the oven to 350 degrees F.Add olive oil to a large skillet over medium heat. Once hot, add the onions to the pan and lay them flat on their sides. Cook on each side until browned, 3 to 4 minutes, being careful as you flip them. Add the chicken stock, balsamic vinegar, rosemary, thyme and garlic to the skillet. Add dots of butter around the skillet. Turn the onions in the liquid so they are nice and coated. Sprinkle with salt and pepper.Place the skillet in the oven and roast for 25 minutes, stirring on occasion so the onions don't stick to the skillet. Roast until the onions are nice and soft and the balsamic is caramelized.

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:

Heat a grill to medium-high heat. Add the corn and jalapeno to a sheet tray, drizzle with the olive oil and sprinkle with salt and pepper. Grill on all sides until lightly charred, about 6 minutes total. Remove from the grill and cool for a few minutes until you can handle.Use your knife to remove the corn kernels from the ears of corn. Finely chop the jalapeno. Add both to a bowl, and then stir in the tomatoes, avocado, red onion and lime juice. Taste for seasoning and adjust as necessary with more salt as needed. Serve with tortilla chips.

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