Wildfire chef shares spring grilling recipes

11:03 AM, Mar 26, 2013   |    comments
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GOLDEN VALLEY, Minn. -- Grilling season is right around the corner and executive chef Tom Gladbach from Wildfire shows us how in some of his famous recipes.

Roumanian Skirt Steak:


  • 4 ea. Skirt steaks
  • 1 bottle Wildfire Backyard Marinade


Open skirt steaks and remove any packaging.  Lay steak flat on a cutting board and pat dry of any blood.  Use a metal skewer and pierce the skirt steak all over to help the marinade penetrate the meat.  Place steaks in a sealable bag and cover with marinade, about an ounce of marinade per steak.  Seal bag and refrigerate Marinade steaks for at least 2 hours, overnight if possible.  Fire up your grill and allow it to get sufficiently hot.  Grill your steak to desired temperature.

Skirt steak onions:


  • 2 # Red onions
  • ½ cup Wildfire Backyard Marinade
  • 2 Tbsp Olive oil
  • ¾ tsp kosher salt
  • ¼ tsp Ground Black pepper


Clean red onions and slice into rings about ¼ inch thick.  Place in a large bowl and toss lightly to separate rings.  Add all remaining ingredients and toss well.  Spread out onions on a sheet pan and roast at 450 deg for 10 minutes.  Remove from oven mix onions lightly and roast again 5-10 minutes more, until they are just starting to caramelize.  Serve on top of grilled skirt steak.


Grilled Vegetable Kabobs:


  • 1 each Zuchini
  • 1 each Yellow Squash
  • 1 each Red Onion
  • 1 each Red Bell Pepper
  • 1 each Green Bell Pepper
  • 1 Doz. Medium size Mushrooms
  • 1 bottle Wildfire Backyard Marinade
  • 12 each Kabob Skewers


Wash all vegetables and cut mushrooms in half, dice all other vegetables in 1 inch squares or cubes.  Make kabobs by alternating vegetables pieces on the skewers, if you use wood skewers as oppose to metal make sure to soak them in water first.  Place on plate and drizzle Wildfire Backyard Marinade liberally to coat all sides.  Grill on medium high heat, continue to baste kabobs with more marinade while cooking.


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