Midwest Access- Grillin n’ Chillin: Memorial Day Weekend Kickoff

ROCHESTER, Minn. (KTTC) –We are back Grillin n’ Chillin all summer long! Jim Nicholas, from Wildwood Sports Bar and Grill and Christy Buchan, from Destination Bar-B-Q, join us on the weather patio to grill up some amazing bites.

This week, Jim is serving grilled apple and steak salad. Christy dishes us some smash burger tacos. You can find all of the fresh ingredients at your nearest Hy-Vee.

Click here to learn how to grill up these delicious plates.

Part 1

Part 2

Part 3

Grilled Apple Steak Salad

Ingredients

• 1 apple (cored, wedged & grilled)
• ¼ cup Candied Pecans
• 1 bag Fresh Spinach Leaves
• 1 bag Mixed Salad Greens
• ½ cup Red Onion (thinly sliced )
• 1 6-8oz container Feta Cheese
• 12oz of flank steak or more if desired
• Wildwood All-Purpose Seasoning
• 1 cup dressing (recipe below)

Salad dressing

• ⅔ cup Canola Oil
• ⅓ cup Apple Cider Vinegar
• 3 Tbs Light Brown Sugar
• 3 Fresh Basil chiffonade
• ½ crushed Red Pepper
• ½ Tsp Salt
• ½ tsp Black pepper

Equipment

• Pan spray
• Cutting board
• Mixing bowl
• Large salad bowl
• Whisk
• Pit Boss Flatgrill

Preheat grill to 400

Procedure

Trim Any Excess fat from the flank or steak of your choosing, season with Wildwoods All Purpose and grill to a temperature of 140 degrees. Let rest for 2-4 minutes before ( do this while grilling apples )

Place Apple wedges on the grill and grill each side for 2 minutes. Remove from the grill directly in the salad.

Add dressing and toss well, top with chopped steak, and serve

Smash Burger Tacos

Ingredients

• Hamburger
• Tortillas
• Shredded Mexican Cheese
• *Meat Church – Fajita Seasoning
• *Hoff & Pepper – Chipotle Lime Sauce
• *Hot Sh*t – Salsa

*Available at Destination Bar-B-Q

Pico De Gallo

• 1 Large Tomato – Coarsely Chopped
• ½ White Onion – Coarsely Chopped
• 1 Clove Garlic
• ¼ Cup Fresh chopped Cilantro
• ½ Squeezed Lime

Combine all chopped items in a bowl, add salt & pepper to taste and serve over a taco.

Procedure

1. Preheat griddle on medium-high

2. Roll hamburger into 3” balls and place on griddle and press down a bit and sprinkle with Meat Church - Fajita Seasoning

3. Use a tortilla to press the hamburger flat. I press the hamburger as close to the edge of the tortilla as I can.

4. Flip the tortilla and lightly sprinkle the burger with Fajita Seasoning and then top with cheese. Cover and let the cheese melt

5. Place the tortilla in the taco holder and press down in the middle. I like to top mine with Hoff & Pepper – Chipotle Lime Sauce some Hot Sh*t Salsa and fresh Pico De Gallo

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