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Troy Black's Recipes for Molasses Flank Steak, Watermelon
Salsa, Rosemary Lemonade and Charred Guacamole



























Grilled Molasses Flank Steak with Watermelon Salsa

TROY'S TIPS:
- COOK MEAT FAT SIDE DOWN
- CLEAN GRILL WITH HEAVY-DUTY FOIL   
- PUT DRY RUBS ON BEFORE YOU GRILL, NOT THE NIGHT BEFORE


Ingredients:
¾ cup molasses
3 garlic cloves, minced
1/3 cup soy sauce
1 tsp. dried crushed red pepper
¼ cup canola oil
1 (2lb) flank steak
¼ cup fresh lemon juice
salt and pepper to taste
2 Tbsp. Worcestershire sauce
Watermelon salsa
2 Tbsp. grated fresh ginger


Directions:
Place first 8 ingredients in a 2 gallon zip-top plastic freezer bag; squeeze bag to combine. Add steak, seal bag, and chill 4-12 hours. Remove steak from marinade, discarding marinade.

Preheat grill to 400 to 450 (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of done-ness. Remove from grill, and let stand 10 minutes. Cut diagonally across the grain into thin slices. Season with salt and pepper to taste. Top with Watermelon salsa.  Yields 6-8 servings.
 

 

Watermelon Salsa

Ingredients:
1 cup diced unpeeled nectarine
2 tsp. grated fresh ginger
2 jalapeno peppers, seeded and minced
2 cups seeded and diced watermelon
1 Tbsp. sugar
½ cup chopped fresh cilantro
3 tbsp.  fresh lime juice
1/3 cup diced red onion
2 tsp. orange zest

Directions:
Stir together first 6 ingredients in a large bowl; let stand 15 minutes. Add watermelon and next 2 ingredients, and toss gently to coat. Serve immediately, or cover and chill up to 24 hours. Yields 4 cups.

 

 

Grilled Rosemary Lemonade

To get the right amount of juice for this recipe, buy large lemons. They are juicier than the small lemons in the bag.

Makes: About 10 Cups

Hands-On Time: 54 mins.
Total Time: 1 hour, 34 mins.

Ingredients
10 large lemons
1 ½ cups sugar
4 (6-inch) rosemary sprigs
8 cups cold water
Garnish: rosemary sprigs

Directions:
1. Grate zest from lemons to equal 1 Tbsp. Stir together zest, sugar, 4 rosemary sprigs, and 1 ½ cups water in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 30 minutes or until reduced to 1 ¼ cups. Remove from heat; cool completely (about 30 minutes). Discard rosemary.

2. Preheat grill to 350° to 400° (medium-high) heat. Cut 10 lemons in half. Grill lemons, cut sides down, covered with grill lid, 7 minutes or until lightly browned. Remove lemons from grill; cool 10 minutes.

3. Cut each of the 2 lemon halves into 5 wedges. Squeeze juice from 9 lemons into a measuring cup to equal 1 ½ cups. Stir together grilled lemon juice, rosemary syrup, and 8 cups cold water in a 3-qt. pitcher. Serve over ice with grilled lemon wedges; garnish, if desired.

Note: if you prefer sweeter lemonade, add additional sugar to pitcher.

Recipe provided by Heath Hall of Pork Barrel BBQ.
Credit: From All Fired Up by Troy Black and Southern Living, Oxmoor House 2013.
 

 

Charred Guacamole With Grilled Corn

Makes: 31⁄4 cups Hands-On Time: 23 min. Total Time: 50 min.

Ingredients
2 ears fresh corn, husks removed
1 small red onion, cut into
1⁄2-inch-thick slices
3 avocados, halved
2 Tbsp. olive oil
11⁄4 tsp. Pork Barrel BBQ All-American Spice Rub or yourfavorite spice rub, divided
1⁄4 cup chopped fresh cilantro
1⁄4 cup fresh lime juice
2 garlic cloves, minced

Directions:
1. Preheat grill to 350° to 400°(medium-high) heat. Brush corn, onion slices, and cut sides of avocados with oil; sprinkle with1 tsp. rub. Grill corn, covered with grill lid, 12 minutes or until done,turning occasionally. At the same time, grill onion, covered with grill lid, 4 minutes on each side. Grill avocado, cut sides down, covered with grill lid, 3 minutes. Remove from grill; cool 15 minutes.
 
2. Stir together remaining 1⁄4 tsp.rub, cilantro, lime juice, and garlicin a medium bowl. Hold each ear of corn upright on a cutting board;carefully cut downward, cutting kernels from cob. Add kernels to cilantro mixture in bowl; discard cobs. Chop onion and avocado;add to bowl. Mash mixture with a fork or potato masher just until chunky. Serve immediately.
 



Recipe provided by Heath Hall of Pork Barrel BBQ.

Get more from Troy Black at his website, cheftroyblack.com.


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