Holiday grilling: Make steak, BBQ shrimp and more

Get your grills ready! This Memorial Day weekend, make rib eye steak with a pineapple-jalapeño barbecue sauce, shrimp with mango-habañero barbecue sauce, and a Saint Ambrose cup cocktail, courtesy of Craig Strong, executive chef of Studio at Montage Laguna Beach.

Rib eye with pineapple-jalapeño barbecue sauce and panzanella salad
Servings:

Makes 4 servings

Ingredients

  • For rib eye:

    • 4 (10 oz.) rib eye steaks
    • Sea salt
    • Freshly ground black pepper
    • 2 cups pineapple, diced
    • 2 cups water
    • 1/2 cup ketchup
    • 1 jalapeño, halved and seeded
    • 1/2 cup honey
    • 1/2 cup red wine vinegar
    • 3 tbsp Worcestershire sauce
  • For salad:

    • 1/2 small baguette, cut into 1-inch cubes
    • 1 yellow onion, julienned
    • 3 cloves garlic
    • 1 Yukon gold potato, cut into 1-inch cubes
    • 2 large heirloom tomatoes
    • Cut into 1-inch cubes
    • 3 cups arugula
    • 3 tbsp balsamic vinegar
    • 7 tbsp olive oil
    • 1/4 cup shaved parmesan
    • Sea salt
    • Freshly ground black pepper

Preparation

Baking Directions:

Shrimp with mango-habanero barbecue sauce

Ingredients

    • 20 shrimp
    • 1 tsp. vegetable oil
    • 1/4 tsp. sea salt
    • 1 cup mango marmalade
    • 3 tbsp. soy sauce
    • 1 lime, juiced
    • 1 tsp. habanero hot sauce

Preparation

Baking Directions:

Saint Ambrose cup

Ingredients

    • .75 oz. Campari
    • 2 oz. blanco tequila
    • .75 oz. fresh lemon juice
    • .25 oz. simple syrup
    • 3 cucumber slices

Preparation

Baking Directions:

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