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:

For rib eye:Combine pineapple, water, ketchup, jalapeño, honey, red wine vinegar, and Worcestershire sauce in a pot, simmer on medium heat until the mixture is reduced by 50 percent. Remove jalapeño, purée in a blender, and strain. Allow rib eye to come to room temperature, pat dry with paper towel, and season liberally with sea salt and freshly ground black pepper. Grill on medium-high heat for a total of 12 minutes, turning sides every 3 minutes. Brush with barbecue sauce and cook for an additional 2 minutes on each side. Allow to rest for 7 to 8 minutes, then serve with panzanella salad.  For panzanella salad:Toss potatoes in 1 tablespoon of olive oil with sea salt and freshly ground black pepper, and bake in an oven preheated to 350 degrees until golden brown, around 20 minutes.  Toss cubed baguette in 2 tablespoons of olive oil with sea salt and freshly ground black pepper, place on a baking sheet, and bake at 350 degrees for 10 minutes or until golden-brown. Remove from the oven and allow to cool.Sauté onion and garlic in 2 tablespoons of olive oil on medium heat until translucent and beginning to caramelize, for about 7 minutes, stirring occasionally. Remove from heat, add balsamic vinegar and an additional 2 tablespoons of olive oil. Toss all ingredients in a large mixing bowl.

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:

To make barbecue sauce:In a mixing bowl whisk together marmalade, soy sauce, lime juice, and habanero hot sauce. To make shrimp:Soak bamboo stick in water for 5 min. (This keeps them from burning.)Toss shrimp in oil and season with salt. Skewer 5 shrimp per bamboo stick.Grill 3 minutes per side. Brush on bbq sauce and grill additional 1 min per side.

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:

Muddle cucumber slices, shake all ingredients and strain into a chilled cocktail coupe. Garnish with a cucumber slice.

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