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Video: Paula Deen and sons grill up quick and easy steak

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    >> we've got paula here along with her sons jamie and bobby. we are going to do some grilling outside, this could be done outside or inside, right, guys?

    >> right.

    >> simple question.

    >> i can't trick you.

    >> it wouldn't be that hard to trick me, let's be honest. who does the cooking when you get together?

    >> mama.

    >> we usually all go over to mom's house.

    >> i cooked sunday i had all my children over and i cooked ox tails in rice, and ribs on the grill, potato salad , fresh green beans from my garden, tomatoes and onions and cucumbers from my garden and jamie fried this most incredible squash blossom.

    >> we're starting with flank steaks. why do you like this cut of meat?

    >> i like this because it's lean but it has good flavor and i like to marinate it, matt, in molasses, red wine vinegar , a little olive oil , rosemary, garlic, mustard and soy sauce.

    >> how far in advance do you marinate?

    >> about four or five hours.

    >> okay.

    >> that helps break down the piece of meat because it is a cheaper cut of steak.

    >> once you cook it and you don't have to cook fralank steak very long.

    >> no. look at that, beautiful. what makes this so good, matt, i know you're going to find this hard to believe but i have been trying to cook with less butter.

    >> uh-huh.

    >> who is laughing down there?

    >> not me. it was your sons.

    >> i'm trying not to cook, to use butter during the cooking process, but i wait until the end, and then i put the finishing butter on it.

    >> by the way that still counts, all right?

    >> it only counts once instead of like six times.

    >> go ahead, savannah.

    >> wait, wait, wait. i'm going to give it but i got to do this.

    >> i'll eat that.

    >> you eat that. all right.

    >> what are you making for us?

    >> we're doing a pearl barley and broccoli salad. we took our barley down from maybe 25 or 30 minutes , added the broccoli the last few minutes, drain it. over here we've got some oil and toasted oural monds. y almonds. turn the heat off and add spoked paprika. we stir this in with vinegar and this is our finishing dressing for our salad.

    >> your mom is distracting me over here, sorry. this is so good. all of these recipes are on your show, "home for dinner. request.

    >> right. our second week's show just came on and it was so much fun to do. we'll add arugula, any cheese, we're using white cheese , but my boys really like cheddar cheese . you can toss this and got a lot of flavor in it, good for you, super simple.

    >> love it. i might even attempt that. thank you.

    >> thanks, savannah.

    >> i'm here with bobby, bobby said the siren that just went by was the ambulance coming to take me to the hospital after all the butter his mom put on my steak.

    >> corned cob, we slice the corn off the cob .

    >> did you put something on the corn?

    >> olive oil and jalapeno peppers , avocado, tomatoes, oni onions, some lemon juice .

    >> salt and pepper .

    >> and all the jalapenos, top that together, beautiful simple corn and afrivocado salsa.

    >> as a side dish or with chips?

    >> absolutely with chips.

    >> are you feeding people, paula ?

    >> natalie you got to try the butter flanked steak.

    >> try the butter with flank steak .

    >> here we go.

    >> that was really good though that butter.

    >> what do you put in the but thor?

    >> it's a compound butter. this is lemon chive.

    >> it's great.

    >> i love the lemon in the chives together. wonderful.

    >> and this is a mouthful of love, paula .

    >> you're going to put this in with the lovely vegetables and barley. jamie , bobby and paula deen thank you so much.

TODAY recipes
updated 6/4/2013 6:16:41 PM ET 2013-06-04T22:16:41

Recipe: Molasses grilled flank steak

  • 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

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.

Serving Size

Makes 4 to 6 servings

Recipe: Broccoli and barley smoked paprika salad

  • 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)

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.

Serving Size

Makes 4 servings

Recipe: Balsamic roasted onions

  • 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

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.

Serving Size

Makes 4 servings

Recipe: Fire-roasted corn salsa

  • 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

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.

Serving Size

Makes 2 cups

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