Bobby Flay's Steak Rachero Recipe - Parade: Entertainment, Recipes, Health, Life, Holidays

2022-10-01 19:01:18 By : Mr. Roger zhang

Bathed in a marinade of olive oil, orange juice and chile powder, this steak from celebrity chef Bobby Flay boasts tons of flavor when it hits the grill. Then he finishes it off with a schmear of garlicky chipotle butter for extra goodness. The recipe is from Flay’s new cookbook Sundays With Sophie, which features dishes he enjoys cooking for—and with—his grown daughter Sophie.

This recipe also works well with skirt steak, says Flay, and you can use the marinade and chipotle butter for chicken, fish, shrimp and even vegetables. Serve this with warm corn or flour tortillas, if you like.

Sundays With Sophie is just the latest in a long list of Flay’s accomplishments. His Food Network shows include, perhaps most famously, Beat Bobby Flay, and most recently, Bobby and Sophie on the Coast, which explores the food scene of Los Angeles. He’s even the first chef to receive a star on the Hollywood Walk of Fame. Here, he dishes on the new book, his favorite treat and why he’s a cat guy.

Lockdown meals: “A lot of these recipes I did over the quarantine,” says Flay of the new cookbook. “Like everybody else, I was cooking three or four meals a day and really utilizing whatever I could find in my refrigerator, what was available to me at that moment.”

Sunday fun day: “I almost never work on Sundays if I can get away with it,” says Flay. “I love the idea of making an early Sunday dinner, something like 6 o’clock, always family style, always a bit richer than the rest of the week in terms of calories, and certainly satisfying.”

Kitchen patrol: “It’s a rare occasion when I get somebody to cook for me,” Flay admits. “But I don’t mind cooking. I cook all the time for my friends and family, and I love it.”

Lessons for Sophie: As the daughter of a chef, Sophie was an adventuresome eater, but not much of a cook. “She really started inquiring about cooking more when she got to college because, I think, she learned very quickly that people expected her to know how to cook. And she was, like, Dad, I need a crash course!” says Flay. He started teaching her a handful of “foundational” dishes, like chicken piccata, with classic techniques that can be adapted any number of ways. He shares those dishes in Sundays with Sophie.

Key ingredients: Flay often reaches for fresh and dried chile peppers, anchovies, capers, Parmigiano-Reggiano cheese, extra-virgin olive oil, a variety of vinegars, mustard and honey to bring his signature big flavor to dishes.

Must-have kitchen tools: Flay is never without his Microplane Zester ($17.50, “I use a lot of lime and lemon and orange zest in my food. It’s incredibly flavorful, and it’s free, so you might as well use it.” He also relies on a coffee grinder (like the Mueller HyperGrind, $20, to blitz whole spices.

Ice cream man: One of Flay’s first jobs was scooping ice cream at Baskin-Robbins, where his favorite flavors were Jamoca Almond Fudge, Bubble Gum and Rocky Road. “I remember wanting to order a Matterhorn, which at the time was eight scoops of ice cream and eight different sauces. When I finally ordered it on my day off, it took me all day to eat it.” Did he share it with anyone? “No!”

Favorite treat: These days, Flay loves pistachio gelato. “I’m obsessed with Italy, so whenever I spend time there, I hit every gelateria, and I basically rate the gelateria on their pistachio gelato.”

Devoted cat dad: “I’m an only child and my mom always had two or three cats in our house,” says Flay. “They basically were my siblings.” These days, his menagerie includes Nacho, an orange Maine coon, and his sister Stella, who are “always incredibly affectionate,” he boasts. “I think that if you’re a cat parent, you get what you put into it. If you pay a lot of attention to your cats, you’re going to get it back in spades.” His adoration extends to developing the Made by Nacho line of cat food.

Related: Bobby Flay’s Southwestern Chicken Soup Is Just What You Need This Fall

[Adapted from Sundays with Sophie © 2022 Boy Meets Grill, Inc. Photographs © 2022 Ed Anderson. Published by Clarkson Potter, an imprint of Random House. Photo by Ed Anderson]

1. Finely chop garlic with ¼ tsp salt. Run the flat of your knife across the garlic-and-salt mixture to form a paste. In a food processor, combine butter, chipotle and ½ tsp garlic paste. Season with salt and pepper. Blend until smooth. Transfer to a small bowl.

2. In a shallow baking dish, stir ¼ cup oil, remaining garlic paste, orange juice, lime juice, chile powders and onion powder. Add steak, turning to coat well. Cover; refrigerate at least 30 minutes and up to 2 hours.

3. Remove steak from refrigerator 30 minutes before cooking. Preheat grill to high.

4. Line a large plate or baking sheet with paper towels. Remove steak from marinade, allowing excess to drip off. Gently pat steak with paper towels. Season both sides with salt and pepper. Place steak on lined plate or baking sheet.

5. Grill steak 5–7 minutes per side or until charred and cooked to medium-rare doneness. Transfer steak to a cutting board; slather with some red chile butter. Let rest.

6. While steak rests, brush tomato, chiles and onion with remaining 1 Tbsp oil; season with salt and pepper. Add vegetables to grill. Cook until charred in spots and tender (2–4 minutes for tomato, 3–5 minutes for chiles and 6–8 minutes for onion). Remove vegetables from grill as they’re done.

7. Thinly slice chiles; coarsely chop tomato and onion. Thinly slice steak against the grain; slather with any remaining chile butter. Transfer to a platter. Top with grilled vegetables; garnish with cilantro and lime wedges.