GOLDEN VALLEY, Minn. - In celebration of the summer sport of backyard grilling, Macy's is searching for America's ultimate gurus of the grill. Those who think they have the chops can submit their prized recipes on Macy's Facebook page from April 9 through April 27.
Six finalists will compete in a Sizzle Showdown on June 8 in Atlanta, GA judged by Macy's Culinary Council Chefs Cat Cora, Marc Forgione and Stephanie Izard. One winner will earn the coveted title of America's Greatest Grill Guru and receive the grand prize: $10,000 and a trip to Macy's 4th of July Fireworks.
MACY'S GREAT AMERICAN GRILLING GURU
April 9th through 27th - Facebook.com/macys
Flank Steak Flatbread
1 naan bread, grilled
4 ounces flank steak
Kosher salt to taste
Freshly ground pepper to taste
6 each red onion rings, grilled
1/2 cup baby arugula
1 tablespoon white balsamic vinaigrette, see recipe
1 tablespoon horseradish mayonnaise, see recipe
Grill the naan bread on a hot grill until softened and warm, transfer to a cutting board.
Season the flank steak with salt and pepper, grill about 3 to 4 minutes per side for medium rare. When done, remove from the grill and let it rest for about 30 seconds. Thinly slice the steak on an extreme bias, against the grain, about ¼ inch thick.
Toss the arugula with the vinaigrette and season with salt and pepper.
Lay the steak slices on half of the grilled naan bread, and then drizzle with the horseradish mayonnaise. Top with the arugula and the grilled onions. Fold the naan over the filling and slice in half.
White Balsamic Vinaigrette
1 cup white balsamic vinaigrette
4 ounces liquid eggs
¼ cup shallots, minced
1 1/2 tablespoons Dijon mustard
2 cups olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
In a blender combine the vinegar, liquid eggs, shallots, and Dijon mustard. With the motor running, add the olive oil in a steady stream to emulsify. Add the salt and pepper and taste for seasoning.
Grilled Red Onions
1 red onion, thinly sliced into rings
¼ cup olive oil
Pinch kosher salt
Pinch freshly ground black pepper
Brush the onions with olive oil and season with salt and pepper on both sides.
Place on a hot grill until they start to wilt. Then turn and continue to grill until they are soft but still firm. Remove and set aside to cool.
3/4 cup mayonnaise
3 tablespoons prepared horseradish
1/4 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a small bowl and keep refrigerated until needed.
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