Cooking with Lawry’s, #TeamRaleigh & a Giveaway

Recipes from Team Raleigh: 

Five Points Flank Steak

(main entrée)

1 cup Lawry’s Original Seasoned Salt Marinade

½ fresh pineapple, cut into chucks

2 chipolte peppers in adobe sauce

½ cup ginger beer

¼ cup of olive oil

2 cloves garlic

flank steak (about 2 pounds), trimmed of excess fat

Add first six ingredients to food processor (We used the Ninja Kitchen). Pour liquid into a large glass casserole dish, and add meat whole. Turn to coat the flank steak. Marinate at least three hours (turning occasionally) or overnight.  Grill about three to four minutes each side, let rest for about five minutes, and slice against the grain to serve.

Garnish:  Cut up remaining pineapple into slices, marinate with flank steak, grill, and use as an edible garnish.

Vegetarian Option: Marinate portobello mushrooms instead of flank steak using the same recipe above, and grill each side until done, about two minutes per side.

Carolina Corn Salad

(Salad Option)

4 to 5 ears of fresh sweet corn

2 roma tomatoes, diced

¼ cup of fresh cilantro, chopped

¼ cup of olive oil

2 tablespoons of Lawry’s Balsamic Herb Marinade

juice of 1 lime

¼ teaspoon of Lawry’s Seasoning Salt

1 serrano pepper, seeded and dice (optional)

2 ounces crumbled queso fresco (optional)

Cut raw corn off the cob into bowl.  Add diced tomatoes and cilantro and gently mix. In a glass measuring cup, combine ¼ tsp of Lawrys Seasoned Salt, 2 TBS of Lawry’s Balsamic Herb Marinade, ¼ cup of olive oil, and juice of one lime. Pour over corn salad and toss well.  Refrigerate for at least 30 minutes before serving.  Optional, add serrano pepper and/orcrumbled queso fresco cheese to mixture.

Grilled Fennel, Radicchio, and Vidalia Onion, the Raleigh Way

(Side Option)

1 whole head of radicchio, quartered

2 bulbs of fennel, thickly sliced

1 large vidalia onion, thickly sliced

½ cup of Lawry’s Balsamic Herb Marinade

1 TBS brown sugar

cracked black pepper, to taste

Lawry’s Seasoned Salt, to taste

Combine radicchio, fennel, and vidalia Onion in large bowl. Pour ½ cup of Lawry’s Balsamic Herb Marinade over vegetables. Add brown sugar and freshly cracked black pepper, (approximately five good twists of the pepper mill) and sprinkle mixture with Lawry’s Seasoned Salt. Toss vegetables well.  Arrange seasoned vegetables on grill pan or foil, grill for approximately 15 minutes until vegetables are tender. Brush with marinade during grilling of the vegetables are drying out. Toss gently on a platter and serve warm or at room temperature.

Capital City Herb Butter with Whole Wheat Flatbread

1 stick of unsalted butter, room temperature

1 tsp of Lawry’s Seasoned Salt

Clove of fresh garlic, crushed

fresh thyme, ¼ quarter cup

whole wheat flat bread

Combine butter, Lawry’s Seasoned Salt, garlic, and thyme. Mix well. Spread herb butter mixture onto flatbread. Stack bread on top of each other, wrap it in foil, and heat on grill. Cut into quarters to serve.

Bloody Marytini

I’ll share the recipe after Ilina shares it over at Dirt and Noise on Friday! She is the Cocktail Queen!

Lawry’s Summer Fruit Salad

Ginger Lime Simple Syrup