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Video: Grilling for a Labor Day feast

TODAY
updated 9/2/2007 11:02:36 AM ET 2007-09-02T15:02:36

It's not too late to celebrate the end of the season with a delicious grilled meal. Send off summer with Chef Michael Lomonaco's unique and tasty barbecue dishes:  Mango Barbecue Marinated & Grilled Flank Steak, Grilled Teriyaki Chicken, Roasted Corn Salad and more:

Recipe: Mango Barbecue Marinated & Grilled Flank Steak (on this page) Recipe: Shirt Steak with Chimichurri Sauce (on this page)

Recipe: Michael's Black Coffee Barbecue Sauce (on this page)

Recipe: Grilled Chicken Teriyaki (on this page) Recipe: Roasted Corn Salad (on this page) Recipe: Watermelon Sesame Salad with Mint Vinaigrette (on this page)

Michael Lomonaco is an acclaimed chef and host of the Travel Channel's "Epicurious." He is the author of  “Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home” and is a partner and chef at New York City’s premiere steakhouse restaurant, Porter House.


Recipe: Mango Barbecue Marinated & Grilled Flank Steak

Ingredients
  • 1 ripe mango or two fresh peaches
  • 1/2 cup good BBQ sauce** : or store bought
  • 1/4 cup red wine
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 pounds Flank Steak
  • Several green onions, chopped
  • Optional: 2 tablespoons hot sauce
Preparation

Peel mango or peaches, cut in two and discard pit.

Cut fruit into chunks and place in a blender. Add BBQ sauce, red wine, soy sauce and honey to the fruit in blender and puree together.

Place flank steak into a glass baking dish and pour half Mango BBQ sauce over the steak, allow to marinate, refrigerated, for 1-2 hours. Reserve remaining sauce for a table condiment.

Prepare an outdoor grill. Place marinated flank steak over hot coals and grill about 4 – 5 minutes on each side, remove and rest for 5 minutes before slicing across the grain.

Serve with chopped scallions scattered over the top and the reserved mango bbq sauce.

Recipe: Shirt Steak with Chimichurri Sauce

Ingredients
  • 2 pounds skirt steak
  • 3 tablespoons olive oil
  • 2 large ripe tomatoes cut into wedges
  • 1 small Bermuda onion, thinly sliced
  • 1 bunch watercress, washed and dried, and coarsely chopped
  • Chimichurri sauce
  • 1 cup olive oil
  • 1/4 cup white vinegar
  • 1 small bunch flat leaf parsley, picked and chopped
  • 1 small white onion, diced, about 1/4 cup
  • 2 cloves fresh garlic, finely chopped
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon dry oregano
  • sea salt
  • black pepper
  • Optional:
  • soft flour tortillas, tomato salsa, hot sauce, sour cream
Preparation

1. Combine all the chimichurri ingredients in blender and pulse for 1 minute, and set aside. Season the sauce with salt and pepper, and taste. The chimichurri may be prepared three days in advance and refrigerates well. Kept refrigerated it will last for up to a week.

2. Pound the skirt steak flat with a meat tenderizer, marinate with 1 tablespoon of olive oil, some crushed garlic cloves and sprigs of parsley and refrigerate for several hours.

3. Cook the skirt steaks: Preheat a grill pan or cast iron skillet over medium heat for a minute before adding 1 tablespoon of olive oil. Season the skirt steak with kosher salt and sear the first side for 2- 3 minutes before turning to cook the second side. Cook to the desired degree of doneness. Remove and allow to rest.

4. Serve by slicing the skirt steaks into thin slices, always cutting the steaks across the grain of the meat for maximum tenderness. Place the sliced steak on a platter and drizzle chimichurri sauce over the top.

5. The sliced skirt steak is perfect when served with sliced tomato, onion and watercress.

Serving Size

Serves 4

Recipe: Grilled Chicken Teriyaki

Ingredients
  • 1 cup tamari or soy sauce
  • 1 cup sake
  • 1/2 cup mirin –sweet rice wine
  • 1/4 cup sugar
  • 3 tablespoons grated ginger
  • 3 1/2 pound chicken, cut into eighths
  • Black pepper
  • Optional: garnish with grated ginger and chopped scallions
Preparation

Combine the tamari, sake, mirin, sugar and grated ginger in a sauce pan over medium heat, bring to a boil and reduce to a simmer.  Cook for 10 minutes, reducing by half before removing from the heat. Cool completely. 

Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.The chicken should be divided into quarters, splitting the breast into two pieces and separating the leg at the thigh joint, to evenly divide into 8 pieces. This will reduce the cooking time and allow easier grilling. Add half the cool marinade to the chicken and refrigerate for 1-2 hours.

When ready to cook, pre-heat an outdoor grill, preparing to grill over indirect heat.  Brush the grill with vegetable oil before placing the chicken pieces—season the chicken with black pepper and place on the grill.

The chicken will cook quickly over a too-hot fire, so carefully tending is necessary. When the chicken has fully cooked, in about 17 minutes, test the meat for doneness, insuring that juices run clear.

Serve with the unused remaining teriyaki sauce, grated ginger and chopped scallions

Serving Size

4-6 portions

Recipe: Roasted Corn Salad

Ingredients
  • 4 ears corn
  • 1 large sweet red pepper, quartered and seeded
  • 1 small red onion, thinly sliced
  • 1 jalapeño pepper, seeded and finely diced
  • 1 garlic clove, finely chopped
  • 1/4 cup chopped cilantro,
  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
Preparation

Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame. While the corn is roasting, add red peppers to the grill and quickly char their exterior.

Remove corn and peppers from the grill and allow to cool.  When the corn has cooled,   peel back the husk, and using a sharp knife, remove the corn kernels from the cob. Discard the cob.

Cut the red pepper into strips  and combine the corn, red pepper, red onion, jalapeno, garlic and cilantro in a bowl. Add the oil, vinegar, sugar, salt and pepper and allow to marinate before serving.

Serving Size

Serves 4

Recipe: Watermelon Sesame Salad with Mint Vinaigrette

Ingredients
  • 3 pound piece seedless watermelon, rind removed and cubed
  • 1 red onion, peeled and thinly sliced
  • 3 tablespoons warm honey
  • 3 tablespoons lime juice
  • 2 tablespoons fresh chopped mint leaves
  • 2 tablespoons sesame seeds
Preparation

1.      Cut the melon half, using your knife to remove the rind. Cut into 1 inch cubes and place in a bowl.

2.      Peel the onion, cut in two and slice from root end to stem end into a fine julienne. Mix the melon and onion together.

3.      Combine the honey, lime juice, mint and sesame seeds in a small bowl. Pour this vinaigrette over the melon and onion; allow to marinate 20 minutes before serving.

Serving Size

4-6 servings

Recipe: Michael's Black Coffee Barbecue Sauce

Ingredients
  • 1/2 cup very strong black coffee, espresso preferred
  • 1 cup ketchup
  • 1/4 cup red wine vinegar
  • 3/4 cup firmly packed dark brown sugar
  • 1 onion, peeled and chopped, about 1 cup
  • 2 cloves garlic, peeled and crushed
  • 2 tablespoons dark molasses
  • 3 fresh hot chili peppers, such as jalapeño, or hotter if desired, seeded
  • 2 tablespoons hot dry mustard mixed with 1 tablespoon water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
Preparation

Combine all ingredients in a saucepan and simmer over low heat for 20 minutes.  Cool, then puree in a blender or food processor until smooth.  This can be stored in the refrigerator for up to 2 weeks in a covered container.

Yield:  1-1/2 cups 

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