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Rooftop Bar-be-que




Source of Recipe


CA Country tv


List of Ingredients




1 beef flank marinated (approx. 14 oz ); ask butcher to trim/clean
2 ears unhusked fresh corn
½ lb green baby zucchini
½ lb yellow petite pan squash
1 belgian endive, quartered
2 bunches baby carrots, tops on
16 clams (baking pouch)
Marinade
1 C Indonesian sweet ketchup soya (see note below)
1 tbsp ground cumin
1 tbsp sugar
2 tbsp jerk spice
½ C olive oil
2 tsp kosher salt
In a large bowl, mix all ingredients and let beef flank marinate 2 hours.
Clam Bake
Place clams in aluminum pouch with:
2 diced plum tomatoes
3 cloves of garlic
½ C white wine
1/2 head fennel
1/2 onion, chopped
6 button mushrooms
Salt /pepper to taste


Recipe



* Notes: “Indonesian sweet ketchup soya sauce” is often found on the market as “ketchup manis,” which is a popular soy sauce that is thicker and sweeter than Chinese soy sauce.
Try to soak unhusked corn for at least 1 hour; this will help steam corn while on grill.
Remember to blanch carrots until half-cooked before grilling.
Coat vegetables with a small amount of oil seasoned with garlic, salt and pepper.


Grill flank steak on medium heat (five minutes per side for rare, six minutes per side for medium and seven minutes per side for well-done).
Close tightly and grill approximately 10 minutes, or until clams open.

Prepared by
Richard Slusarz, Executive Chef,
Grand Hyatt, San Francisco