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Main dish

BBQ Chicken Burgers with Slaw

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BBQ Chicken Burgers with Slaw
Recipe of the Day: Rachael's BBQ Chicken Burgers with Slaw
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter, cut into pieces
  • 1 small red onion, ½ finely chopped, ½ thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 tablespoon hot sauce, eyeball it
  • 1¼ pounds ground chicken
  • 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons honey, eyeball it
  • 1 lemon, juiced
  • 3 rounded tablespoons sweet pickle relish
  • 2 cups shredded cabbage mix
  • Salt and pepper
  • 4 cornmeal Kaiser rolls, split
Instructions
  1. In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
  2. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
  3. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
  4. Serve burgers on bun bottoms topped with slaw and bun tops.

Watch the recipe video here:

Rachael's BBQ Chicken Burgers with Slaw

Recipe of the Day: Rachael's BBQ Chicken Burgers with Slaw Save this recipe: http://bit.ly/2JKOlkg.

Posted by Food Network on Thursday, June 21, 2018

Cake

Pull-Apart Pool Cupcake Cake

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Pull-Apart Pool Cupcake Cake
It's everybody into the pool for this fun summer dessert that requires little more than box cake mix, frosting and colorful supermarket candy.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cupcakes:
  • One 15.25-ounce box vanilla cake mix (plus required ingredients)
  • Three 16-ounce tubs vanilla frosting
  • Blue food coloring, as needed
  • Decorations:
  • 6 ounces blue candy-coated chocolates, such as M & M's
  • 14 ounces white candy-coated chocolates, such as M & M's
  • One 3-ounce package blue sweetened powdered gelatin (1/4 cup)
  • 1 striped sour candy belt
  • 11 graham cracker bears
  • 2 candy necklaces
  • 1 small jawbreaker
  • 2 gummy ring candies, such as Lifesavers Gummies
  • 1 chocolate chew candy, such as Tootsie Roll
  • 1 white flat taffy candy strip, such as Airheads
  • 1 green flat taffy candy strip, such as Airheads
Instructions
  1. Special equipment: two 12-cup muffin pans; 24 cupcake liners; a pastry bag fitted with a large round tip; an offset spatula; 2 drink umbrellas
  2. For the cupcakes: Line two 12-cup muffin pans with cupcake liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely.
  3. In a clean mixer bowl, combine 1½ tubs of the frosting and about ¼ teaspoon blue food coloring. Beat until smooth and no streaks remain, adding more color if needed to make a light blue frosting.
  4. Dollop a tiny bit of blue frosting on the bottom of the liner of one of the cupcakes (this will help anchor it to the serving tray), then dollop a generous amount on top of the cupcake. Anchor the cupcake to a serving tray large enough to hold all 24 cupcakes. Repeat with the remaining cupcakes, arranging them in a 4-by-6 cupcake grid with the edges touching.
  5. Using an offset spatula, smooth the blue frosting across the tops of the cupcakes, adding more as necessary, so it appears as 1 layer and the individual cupcakes are no longer visible. Smooth the remaining blue frosting on the sides to cover the cupcakes but not the liners.
  6. Put the remaining 1½ tubs white frosting in a pastry bag fitted with a large round tip. Pipe the outline of a rectangle in white (about 5 by 7 inches) closer to one short edge of the cupcake grid to make the pool. Pipe around the outline of the rectangle all the way to the edges of the cupcake grid with white, leaving the inside of the pool blue. Smooth the white frosting with an offset spatula.
  7. For the decorations: Arrange a row of blue candy-coated chocolates on the white frosting around the perimeter of the pool, then arrange another row of blue candy-coated chocolates around the outer perimeter of the cupcake grid. Fill in between the 2 blue rows with rows of white candy-coated chocolates to make the pool deck. Chill the cake 30 minutes to set the frosting inside the pool.
  8. Meanwhile, bring ½ cup water to a boil in a small saucepan. Stir in the blue gelatin until dissolved. Combine a mixture of water and ice in a measuring cup to make ½ cup. Stir into the dissolved gelatin until the ice melts. Chill the gelatin mixture while the cake chills. After 30 minutes, pour the gelatin into the pool. Chill until completely set, about 2 hours.
  9. Cut 2 strips of sour candy belt, each slightly larger than a graham bear, to make beach towels. Lay 1 bear on each towel and arrange them to relax by the pool. Add a drink umbrella over each to shade them from the sun.
  10. Cut the candy necklaces open where they tie to make 2 long strips. Cut 2 strips the same size as the length of the pool and arrange them over the gelatin for lanes. Gently pull out and discard the strings, keeping the candies in straight lines. Arrange 3 bears around a jawbreaker in the pool to play a game of volleyball. Stick a bear in each gummy ring candy for floaties and add to the pool.
  11. Cut the chocolate chew into 4 pieces crosswise to make legs for the diving board. Cut a 1½-inch piece from the white taffy and attach it to the legs to make a diving board. Set at the deep end of the pool and press a bear at the end, ready to dive in.
  12. Cut the green taffy into a rectangle a little larger than a bear. With the back of a paring knife, score lines in the taffy to resemble the puffy parts of a blow-up raft. Stick a bear on the raft and add him to the pool. Stick the remaining bears in the pool to hang out.

Watch the recipe video here:

How to Make A Pull-Apart Pool Cupcake Cake

Recipe of the Day: Pull-Apart Pool Cupcake Cake ? Save this recipe: http://bit.ly/2MnoPDh.

Posted by Food Network on Friday, June 22, 2018

Main dish

Mini Taco S’mores

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Mini Taco S'mores
A genius muffin-tin hack makes quick work of turning out mini taco shells and a kitchen blowtorch gives these gooey dessert tacos a campfire taste. And did we mention the melted chocolate inside?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Ten 8-inch flour tortillas
  • 1 stick (8 tablespoons) unsalted butter, chopped
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 cups mini marshmallows
  • Six 1.55-ounce milk chocolate bars, such as Hershey's, broken into rectangles
  • 2 graham cracker sheets, finely crushed
Instructions
  1. Special equipment: a 3-inch round cutter; two 12-cup muffin tins; a kitchen blowtorch
  2. Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
  3. Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
  4. Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
  5. Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
  6. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
  7. Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

Watch the recipe video here:

How to Make Mini Taco S'mores

Recipe of the Day: Mini Taco S'mores ?❤️ Save this recipe: http://bit.ly/2JI59IV.

Posted by Food Network on Sunday, June 24, 2018

Main dish

Cajun Shrimp and Rice

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Cajun Shrimp and Rice
Recipe of the Day: Cajun Shrimp and Rice ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning
  • 1 pound large shrimp, peeled and deveined, tails intact
  • Kosher salt and freshly ground pepper
  • 4 plum tomatoes, chopped
  • 2 bunches scallions, chopped
  • 3 cups cooked white rice
  • 3 tablespoons chopped fresh parsley
  • Lemon wedges, for serving (optional)
Instructions
  1. Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.
  2. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and ¼ cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.
  3. Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Watch the recipe video here:

How To Make Cajun Shrimp and Rice

Recipe of the Day: Cajun Shrimp and Rice ? Save this recipe: http://bit.ly/2JOGbeF.

Posted by Food Network on Monday, June 25, 2018

Main dish

German Potato Salad

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German Potato Salad
Recipe of the Day: Bobby Flay's German Potato Salad
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 pounds new potatoes
  • 1 yellow onion, quartered
  • ½ pound bacon, diced
  • 1 large red onion, diced
  • ¾ cup cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup canola oil or olive oil
  • Salt and freshly ground pepper
  • 8 green onions, thinly sliced
  • ¼ cup chopped fresh parsley leaves
Instructions
  1. Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
  2. Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Watch the recipe video here:

How To Make German Potato Salad

Recipe of the Day: Bobby Flay's German Potato Salad Save the recipe: http://bit.ly/2Msn3Ab.

Posted by Food Network on Monday, July 2, 2018

Main dish

Chicken Pot Hotdish

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Chicken Pot Hotdish
Tater tots + chicken pot pie? We're SO ready for Chicken Pot Hotdish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tablespoons unsalted butter
  • 3 carrots, chopped into ½-inch pieces
  • 1 large onion, finely chopped
  • Kosher salt
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • Chicken soup mix for 3 cups broth (about 1 tablespoon)
  • 1½ pounds boneless, skinless chicken thighs, chopped into ½-by-3/4-inch pieces
  • ¾ cup frozen peas
  • ½ teaspoon dried thyme
  • Freshly ground black pepper
  • 1½ pounds frozen tater tots
  • Ketchup, for serving, optional
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
  3. Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

Watch the recipe video here:

How to Make Molly's Chicken Pot Hotdish

Tater tots + chicken pot pie? We're SO ready for Chicken Pot Hotdish. Watch Molly Yeh on #GirlMeetsFarm > Sundays at 11a|10c

Posted by Food Network on Saturday, July 28, 2018

Main dish

Spatchcock Chicken Sheet Pan Supper

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Spatchcock Chicken Sheet Pan Supper
Spatchcock Chicken Sheet Pan Supper
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons fresh oregano, minced
  • 2 sprigs fresh thyme, leaves minced
  • ½ cup plus 2 tablespoons olive oil
  • 2 lemons, halved
  • Kosher salt and freshly ground black pepper
  • One 4-pound whole chicken, patted dry
  • 1 pound small Yukon gold potatoes, halved
  • 1 cup sliced zucchini pieces (3-by-1/2-inch sticks)
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
Instructions
  1. Position an oven rack in the middle of the oven and preheat to 475 degrees F.
  2. In a small bowl, whisk together the oregano, thyme, ½ cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside.
  3. Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper.
  4. Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture.
  5. Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes.
  6. Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter.
  7. Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.

Watch the recipe video here:

How to Make Ree's Spatchcock Chicken Sheet Pan Supper

Recipe of the Day: The Pioneer Woman – Ree Drummond's Spatchcock Chicken Sheet Pan Supper ? Save the recipe: http://bit.ly/2LmrEXK.

Posted by Food Network on Friday, July 27, 2018

Main dish

Grilled Spatchcock Firecracker Chicken

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Grilled Spatchcock Firecracker Chicken
We've transformed the restaurant classic into the ultimate salty-sweet cookout main course. Cutting the chicken in half and grilling it flat gets you super-crispy skin and a shortened cook time.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 3- to 4-pound whole chicken
  • Kosher salt and freshly ground black pepper
  • Vegetable or neutral oil, for the grill grates
  • ½ cup soy sauce, such as Kikkoman® Traditionally Brewed Soy Sauce
  • ½ cup light brown sugar
  • ½ cup Buffalo-style hot sauce
  • 1 tablespoon rice wine vinegar, such as Kikkoman® Rice Vinegar
  • 1 teaspoon red pepper flakes
  • 2 scallions, sliced
  • Flatbread, for serving
Instructions
  1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  2. To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
  3. Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
  4. Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
  5. Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.

Watch the recipe video here:

How to Make Grilled Spatchcock Firecracker Chicken

Spatchcock and grill Firecracker Chicken for super-crisp, sweet and sour flavor. ? http://bit.ly/2L1nZyc

Posted by Food Network on Tuesday, July 24, 2018

Dessert

Homemade Raspberry Marshmallows

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Homemade Raspberry Marshmallows
Homemade Raspberry Marshmallows
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup freeze-dried raspberry powder
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • Cooking spray
  • ¾ cup water, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Two .25-ounce packets unflavored gelatin powder
  • ¾ cup granulated sugar
  • ½ cup light corn syrup
  • ⅛ teaspoon kosher salt
Instructions
  1. Special equipment: a candy thermometer
  2. In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
  3. In the bowl of a stand mixer fitted with a whisk attachment, combine ½ cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
  4. In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining ¼ cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
  5. Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
  6. Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.

Watch the recipe video here:

How to Make Molly's Homemade Raspberry Marshmallows

These Homemade Raspberry Marshmallows will brighten up your dessert!Watch Molly Yeh on #GirlMeetsFarm > Today at 11a|10c!

Posted by Food Network on Sunday, July 22, 2018

Main dish

Grilled Thai Curry Beef Roll

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Grilled Thai Curry Beef Roll
Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.
Author:
Recipe type: Main dish
Ingredients
Rice Noodles:
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 2 teaspoons toasted sesame oil
  • 1 clove garlic, minced
  • One 1-inch piece ginger, peeled and minced
  • 1 Fresno chile, chopped
  • 1 serrano chile, thinly sliced
  • 2 medium carrots, cut into 3-inch lengths and julienned
  • 2 small cucumbers, cut into 3-inch lengths and julienned
  • One 8-ounce package thin rice noodles
Flank Steak:
  • One 1½-pound flank steak
  • 1 tablespoon Thai red curry paste
  • Kosher salt and freshly ground black pepper
  • ¼ cup salted roasted peanuts, crushed, plus more for topping
  • 1 bunch fresh cilantro leaves, plus more for topping
  • 1 bunch scallions, white and green parts separated
  • 1 pint cherry tomatoes, halved
  • 2 heads Boston lettuce, leaves separated
Instructions
For the rice noodles:
  1. In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
  2. Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
For the flank steak:
  1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  2. Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about ½ inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
  3. Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
  4. Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.

Watch the recipe video here:

How to Make Grilled Thai Curry Beef Rolls

Recipe of the Day: Grilled Thai Curry Beef Roll ? Save this recipe: http://bit.ly/2LxQNuZ.

Posted by Food Network on Saturday, July 14, 2018