Today: Molasses Grilled Flank Steak Recipe & Balsamic Roasted Onions


Today Show: The Deen Family Shows Us How They Grill

The Deen family is well-known for their great southern food, and they showed us how they make some of it on Today Show June 5 2013. Their molasses grilled flank steak recipe, broccoli and barley smoked paprika salad recipe, and their balsamic roasted onions recipe looked fantastic.

Today Show: Molasses Grilled Flank Steak Recipe

Today: Molasses Grilled Flank Steak Recipe & Balsamic Roasted Onions

The Deen family showed us their molasses grilled flank steak recipe.

  • 3 tablespoons molasses
  • 3 tablespoons Dijon mustard
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons chopped fresh rosemary
  • 3 cloves garlic, chopped
  • One 2-pound flank steak, trimmed of excess fat
  • Kosher salt and freshly ground black pepper

Today Show: Molasses Grilled Flank Steak Directions

  1. Whisk together the molasses, mustard, olive oil, vinegar, soy sauce, rosemary and garlic in a 2-cup measuring cup.
  2. Pour the marinade into a 1-gallon size ziptop bag.
  3. Add the flank steak and turn to coat with the marinade.
  4. Place in the refrigerator for 4 hours (or at least 1 hour if time is limited).
  5. Remove the steak from the fridge at least 30 minutes before grilling to remove the chill.
  6. Heat a cast-iron grill pan or outdoor gas grill over medium-high heat.
  7. Remove the steak from the marinade, letting the excess drip off.
  8. Sprinkle the steak well with salt and pepper.
  9. Grill the steak on each side for 5 to 6 minutes, a total of 12 minutes.
  10. Let rest for 10 minutes before slicing across the grain.
  11. Makes 4 to 6 servings.

Today Show: Broccoli And Barley Smoked Paprika Salad Recipe

  • 1 cup pearled barley, rinsed
  • Kosher salt
  • 12 ounces broccoli, cut into florets (1 large crown)
  • 1/4 cup olive oil
  • 3 large cloves garlic, chopped
  • 1/2 cup whole raw almonds, chopped
  • 1 teaspoon smoked paprika
  • Freshly ground black pepper
  • 3 tablespoons sherry wine vinegar
  • 2 big handfuls baby arugula
  • 3/4 cup cubed manchego cheese (6 ounces)

Today Show: Broccoli And Barley Smoked Paprika Salad Directions

  1. Add the barley to boiling salted water and cook until tender, 30 to 45 minutes.
  2. Add the broccoli the last 3 minutes of cooking and cook until tender yet still slightly crisp.
  3. Drain both in a colander in the sink and rinse under cold water to stop the cooking.
  4. Drain well then add to a large mixing bowl.
  5. Add the olive oil to a medium skillet over medium-high heat.
  6. Once hot, add the garlic and almonds and stir until the garlic and almonds are fragrant, about 1 minute.
  7. Turn off the heat, sprinkle in the smoked paprika, season with salt and pepper and stir for 30 more seconds.
  8. The residual heat will toast the paprika.
  9. Carefully stir in the vinegar.
  10. Pour the dressing over the broccoli and barley and toss well all together.
  11. Finally, add in the arugula and cheese, taste for seasoning and adjust as necessary.
  12. Makes 4 servings.

Today Show: Balsamic Roasted Onions Recipe

  • Olive oil
  • 2 large Vidalia onions, cut into wedges through the root so they stay attached
  • 1/4 cup chicken stock
  • 1/4 cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons butter
  • Kosher salt and freshly ground black pepper

Today Show: Balsamic Roasted Onions Directions

  1. Preheat the oven to 350 degrees F.
  2. Add olive oil to a large skillet over medium heat.
  3. Once hot, add the onions to the pan and lay them flat on their sides.
  4. Cook on each side until browned, 3 to 4 minutes, being careful as you flip them.
  5. Add the chicken stock, balsamic vinegar, rosemary, thyme and garlic to the skillet.
  6. Add dots of butter around the skillet.
  7. Turn the onions in the liquid so they are nice and coated.
  8. Sprinkle with salt and pepper.


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