There's nothing like cooking on an open flame, and that's a mainstay at the Firelake Grill House and Cocktail Bar at the Mall of America. FOX 9's Karen Scullin talks to Executive Chef Paul Lynch.
Black & Blu grilled Steak & Asparagus Salad
½ cup mesclun greens
½ cup arugula - washed, hand torn
3 ounces Fingerling potatoes - Roasted, biase Cut 1/2"
3 each Asparagus -- Grilled, 2" biase cut
4 ounces Cherry Tomatoes - cut in 1/2"
1 ounce AMABLU cheese
1½ ounces Red wine herb vinaigrette
5 ounces Flat iron steak
½ teaspoon Tornado spice
½ ounce Tumble weed onions
Toss greens, vegetables and 1/2 the AMABLU Cheese with red wine herb vinaigrette. Season with tornado spice and grill the steak (cook medium rare). Slice steak across the grain into 7 pieces. Arrange dressed greens & vegetables on a plate, place steak across greens, top with AMABLU and garnish with fried onions
2 pounds yellow onion - slice on # 2, on slicer
2 cups butter milk - store in zip-lock bag
1 tablespoon frit seasoning
Slice onions thin. Place in zip-lock bag. Add buttermilk and frit seasoning. Toss and evenly coat in all-purpose flour. Fry until crisp.
Red wine herb vinaigrette
¾ cup Red wine vinegar
¾ cup Herb oil
¾ cup Sterling oil
½ teaspoon sugar
1 tablespoon Dijon mustard
½ a shallot -- minced
½ clove garlic -- minced
2 tablespoons marjoram -- chopped
1 tablespoon parsley -- chopped
Fresh ground pepper
Combine all ingredients except oil and pepper. Using a hand mixer, emulsion blender or whisk, add oil into mixture until fully incorporated. Season with pepper to taste.