The funny thing is, what they wanted was just macaroni and cheese. Everything else was our own doing. Regardless, when guests are in town, they run the show. Amir’s best friend, his wife and their super cute baby spent a week in LA, and they made it clear that we would cook for them. Who are we not to oblige? Even though the summer is flying by, there’s no better time for grilling, so we threw some red meat on the barbie. Oh, and into the oven with the mac and cheese of course. There’s no better way to catch up with old friends, or make new ones, when the scent of hot coals floats through the air.
Maybe a few of you other Foodbuzz Featured Publishers received your Emeril goodie package in the mail within the last couple of weeks? The box was packed with veggie broth, steak rub, Emeril’s original seasoning and a spicy horseradish mustard. As soon as the box was sliced open, we started to think of ways to test it out. Three out of four in one recipe alone isn’t a bad ratio. The marinade for our steak sandwiches features both seasonings and the horseradish mustard, and it was great. So flavorful. On the side, we served up a sweet potato and corn salad with hints of cinnamon and apple cider vinegar. You may be wondering how we dare to mention but not show mac and cheese. Another time, friends. Another time! We’ll send both of these to Deb at Kahakai Kitchen for her Soup, Salad and Sammie Sundays.
Grilled Steak Sandwiches with Horseradish Yogurt Sauce – Serves 6
1/4 cup olive oil
1/2 teaspoon black pepper
1 tablespoon Emeril’s Steak Rub
1 tablespoon Emeril’s Original Essence
1 teaspoon Emeril’s Kicked Up Horseradish Mustard
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1 teaspoon honey
1 1/2 pounds flank steak
8 ounces Greek yogurt
2 tablespoons horseradish mustard
2 tablespoons honey
Zest of 1 lemon
1 pound asparagus, destemmed
2 large portobello mushrooms, sliced
1/2 large red onion, sliced
1 large red bell pepper, sliced
3 cloves garlic, minced
4 tablespoons fresh rosemary, roughly chopped
2 packages (32 ounces) premade pizza dough
1. Whisk together all ingredients for the marinade. Lay flank steak into a shallow dish and pour marinade over the meat, coating both sides. Cover and sit at least an hour in the fridge.
2. Whisk yogurt with mustard, honey, lemon juice and zest. Cover and set in fridge to chill.
3. Toss asparagus tips, mushrooms, red onion and bell pepper with a few glugs of olive oil and balsamic vinegar. Season with black pepper and salt. Roast in a preheated oven at 400 degrees for 20-25 minutes or until softened. Remove from oven when done.
4. Cover a jelly roll or large baking sheet with foil, swirl a bit of olive oil on it and spread around with your hands. Remove dough from plastic and set on a floured work surface. Using a rolling pin also dusted with flour, roll each piece of dough into a rectangular shape approximately 12”x5”. Lay them on baking sheet and sprinkle more olive oil on top, rubbing over dough. Sprinkle both pieces of dough with rosemary and kosher salt. (If your baking trays are smaller, feel free to cut the dough into smaller pieces and bake in whatever you have. Square or round cake pans will work!)
5. Slide dough in oven and bake in a preheated oven at 450 degrees for 9-11 minutes or until bread is browned and crusty. Remove from oven and set aside.
6. As bread bakes, lay meat on a preheated grill and cook to desired doneness, approximately 10-15 minutes for medium rare. Pull off grill and set aside to let juices redistribute. Slice into 1/2” pieces.
7. Cut dough into 12 pieces (the top and bottom of each sandwich). Layer 6 pieces with pieces of steak and roasted veggies. Drizzle with mustard sauce. Top with second piece of bread.
Sweet Potato & Corn Salad – Serves 4 to 6
2 large sweet potatoes
4 ears corn, with husk
1/2 large red onion
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1 tablespoon honey
1 tablespoon brown sugar
1/3 cup olive oil
2 tablespoons apple cider vinegar
1. Soak corn in a large pot or pan of cold water for 15-20 minutes.
2. As corn soaks, lay sweet potatoes on parchment paper covered baking sheet and roast on lower rack in a preheated oven at 400 degrees for 35-40 minutes. (They should be soft, but not complete mush.)
3. Remove corn from water, drying lightly with a paper towel and wrap each ear in aluminum foil. Set corn directly on the top rack of the oven, above the sweet potatoes, and roast for 25-30 minutes. When done, remove potatoes and corn from oven and set aside to cool.
4. As veggies cool, whisk cinnamon, honey, olive oil and vinegar. Salt and pepper to taste. Set aside.
5. Once veggies are easy to handle, remove corn from husk and toss in large bowl. Peel potatoes and cut into 1” cubes. Add to corn, along with onion.
6. Toss with vinaigrette just before serving.
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