DAYTIME - Grilling 101!

Grilling 101!

Summer is for grilling and there is no better thing to do than hang out with the family and eat some good food! Chef Jarrad Gwaltney and Sassy Chef, Heather Larican are showing you how to spice up the flavor on the grill this holiday season! Whether you want a traditional marinate or a healthier option to start off your grilling, these chefs have got you covered! Try these at home using the recipes below.
Social Media: @BoilerHouseSA

Sarsaparilla Marinated Flank Steak

For the marinade:
5 oz. Dried Ancho Chiles
1 Tbls. Dry Mint
1 Tbls. Ground Coriander
1 Tbls. Ground Cumin
1 tsp. Ground Caraway
10 Garlic cloves finely grated
1/2 C Olive Oil

Rough chop the dried chile. Steep for 1 hour in hot water and drain. In a food processor, combine chile, mint, spices, garlic, 1 tablespoon of the olive oil, and a pinch of salt. Process for 1 minute. Scrape the sides. Continue to process and while the machine is running drizzle in the remaining oil. chill.
For the steak:
2lb flank steak
2 cans root beer
Salt and pepper

Rub the flank steak all over with the chili mixture. Place in an airtight container and pour 1 or 2 cans of your favorite root beer to cover the meat. Refrigerate overnight. When ready generously season with salt and pepper and grill to desired temperature.
Your Sassy Chef

Chili Tamarind Marinade:
Peel Fresh Tamaron Seeds (remove strings)
Soak in 1/2 Cup of Water for 2 Hours
Use Ninja to Blend:
Tamaron Juice
Salt & Pepper
Soy Sauce
Date (for sweetness!)
1/2 Chili Pepper
Blend and Pour Over Salmon!
Let Mariante Overnight