Tailgating Gone GourmetAbout Life Thursday, January 31st, 2013 Would you like to receive e-mail alerts when we have breaking news? Click here!
Transform your traditional tailgating menu into a crowd-pleasing feast that will have your game day friends thinking you’ve gone gourmet. Whether you’re rooting for the home team or away, you can serve up these savory dishes for friends around your backyard grill or with fellow fans at the field.
To up your gourmet game, fire up the grill and fix this quick and easy chipotle marinated Grilled Skirt Steak.
A Roasted Corn Salad embodies the fresh and zesty flavors of the season to keep you at the edge of your seat. Add lime juice to a mixture of corn, tomato, red onion, basil and avocado. Then shake in as much Tabasco brand Chipotle Pepper Sauce as your taste buds desire for a smoky finish.
To find these and more recipes that will take your tailgate to the next level, visit www.TABASCO.com.
Grilled Skirt Steak with Roasted Corn Salad
Makes 4 servings
1/3 cup Tabasco® brand Chipotle Pepper Sauce
1 tablespoon ground cumin
1 large garlic clove, crushed
1 1/2 pounds skirt steak, cut into 4-inch pieces
4 ears corn on the cob, shucked
2 large tomatoes, chopped
1 small red onion, diced
1 ripe avocado, peeled, pitted and diced
2 tablespoons fresh chopped basil
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon Tabasco® brand Chipotle Pepper Sauce
1/4 teaspoon salt
Prepare skirt steak: In large bowl, combine chipotle pepper sauce, cumin and garlic; add skirt steaks. Toss to mix well; cover and refrigerate at least 30 minutes or overnight.
Prepare corn salad: Preheat grill to medium. Grill corn about 5 to 10 minutes, turning frequently, until tender-crisp. When cool enough to handle, cut corn from cob. In medium bowl, combine corn, tomatoes, red onion, avocado, basil, lime juice, olive oil, chipotle pepper sauce and salt; toss to mix well.
Preheat grill to high. Grill skirt steak about 5 minutes, or until of desired doneness, turning once.
To serve, plate steak with corn salad.
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