Declare your love of the barbecue and all foods American with these delicious, healthy recipes. Whether you’re hosting or stopping by the neighbor’s backyard, we’ve put together the ultimate menu for any Fourth of July Celebration. These tempting twists on the classics are sure to have your guests coming back for seconds.

 

Marinated Flank Steak with Horseradish Cream

Ingredients:

2 1⁄2 pounds of hanger steak (or flank steak) 2 cups prune juice
1⁄4 cup lite soy sauce (or liquid amino)
1⁄8 worcestershire sauce

5 cloves of garlic
1 bunch of rosemary
8 oz crème fraiche
1-3 tablespoons prepared horseradish Grape seed oil
Salt and pepper

Instructions:

Combine the prune juice, lite soy sauce, worcestershire, chopped garlic, rosemary and black pepper. Place the trimmed meat in the marinade and refrigerate for 2-24 hours.

Mix the crème fraiche, desired amount of horseradish, salt and pepper.

When ready to prepare the meat pre heat your grill to a medium high heat. Grill the meat for 3-6 minutes per side. Rest the meat for 5 minutes and slice about 1⁄2 inch slices and serve with the horseradish cream.

Chef Notes:

A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb (450 to 675 g). In the past, it was sometimes known as “butcher’s steak” because butchers would often keep it for themselves rather than offer it for sale.

 

Grilled Strawberries with Mascarpone Cheese, Chocolate Mint and Balsamic Reduction

Ingredients:

1 basket of strawberries
1 cup of mascarpone cheese Handful of chocolate mint
2 cups of balsamic vinegar
1 tablespoon of brown sugar

Instructions:

Pre heat the grill to medium heat (you can also you a grill pan). Cut the strawberries in half and grill the strawberries on the
cut side for 30-45 seconds. In a medium size pot add the balsamic vinegar and brown sugar and reduce by half on medium heat. Place the vinegar in the refrigerator to cool. When you are ready to plate place the strawberries in a bowl (or a fancy martini glass). Drizzle with a touch of the balsamic reduction. Top with a dollop of mascarpone cheese and sprinkle mint leaves. Enjoy!

Chef Notes:

Mascarpone is an Italian cheese made from cream,
coagulated with citric acid or acetic acid. After denaturation, whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice.