Food
Grilled Giardiniera-Stuffed Steak Sandwich | Food Network
You will NEVER forget your first bite of this Grilled Giardiniera-Stuffed Steak Sandwich 🤤
Get the recipe ▶ https://foodtv.com/3OMc1Zy
Grilled Giardiniera-Stuffed Steak Sandwich
RECIPE COURTESY OF EMILY WEINBERGER FOR FOOD NETWORK KITCHEN
Level: Intermediate
Total: 1 hr 40 min
Active: 30 min
Yield: 6 sandwiches
Ingredients
1 teaspoon celery salt
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
One 1 1/2-pound flank steak
One 16-ounce jar hot giardiniera in oil
One 12-ounce jar sliced sweet peppers
20 thin slices provolone (about 7 1/2 ounces)
1 shallot, finely chopped
1 1/2 cups beef broth or stock
2 tablespoons unsalted butter
6 hoagie rolls, lightly toasted
Directions
Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
Combine the celery salt, coriander, garlic powder, Italian seasoning, onion powder, smoked paprika, 2 tablespoons salt and a generous amount of pepper in a small bowl.
Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally (as if slicing a bagel) to within 2 inches of the opposite wide end. Open up the steak like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Season the steak all over with the spice blend.
Measure 1 tablespoon oil from the giardiniera and reserve; drain the giardiniera and reserve a bit of it for serving. Add the remainder to a food processor. Measure 2 tablespoons brine from the jar of sliced sweet peppers and reserve. Drain the sweet peppers and reserve a few for serving. Add the remainder to the food processor. Pulse until the mixture is finely chopped and has the consistency of olive tapenade.
Working with a long end of the steak parallel to you, cover the surface of the steak with 10 slices of the provolone. Spread the giardiniera mixture over the cheese and then lay the remaining 10 slices of provolone on top. Roll up the steak like a jelly roll, starting at a short end. Tie the roll closed around the circumference with butcher’s twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat.
Put the steak on the direct-heat side of the grill and cook, turning, to brown on all 4 sides, about 4 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally, until the very center registers 140 degrees F on an instant-read thermometer, 30 to 35 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest for 5 to 6 minutes.
Meanwhile, add the reserved giardiniera oil to a small skillet and heat over medium-high heat. Add the shallot and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the beef broth, reserved sweet pepper brine, 1/2 teaspoon salt and a few grinds of pepper and bring to a boil. Lower to a simmer and cook until the mixture is reduced by three-quarters and thickened, 15 to 20 minutes. Remove the skillet from the heat and whisk in the butter until completely melted and emulsified into a sauce.
Untie the steak and thinly slice it into 12 to 14 slices. Place 2 to 3 slices of steak onto each hoagie and ladle with some of the beef sauce. Top each hoagie with more hot giardiniera and sweet peppers.
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Look back at the closest calls and nail-biting finishes as chefs face off for victory in the Tournament of Champions kitchen.
Watch the latest season of #TournamentOfChampions on #StreamOnHBOMax!
#FoodNetwork #TournamentOfChampions #GuyFieri
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Food Network and host Guy Fieri gather 32 of the world’s greatest chefs for the most-intense culinary competition ever held. Emotions run high in the single-elimination, sudden-death bracket tournament as the competitors face off in head-to-head battles to stay alive. As the pressure mounts, shocking surprises unfold both inside and outside the arena. All the chefs have the talent and skill to walk away with the ultimate championship title in food, but only one will win the Tournament of Champions.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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BINGE the Closest Calls from S7 Round 16 🤏⏳ | Tournament of Champions | Food Network
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The Randomizer is full of surprises in this chaotic compilation on the latest season of Tournament of Champions, with twists that keep the chefs on their toes and the kitchen in nonstop mayhem.
Watch the latest season of #TournamentOfChampions on @StreamOnHBOMax!
#FoodNetwork #TournamentOfChampions #GuyFieri
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Food Network and host Guy Fieri gather 32 of the world’s greatest chefs for the most-intense culinary competition ever held. Emotions run high in the single-elimination, sudden-death bracket tournament as the competitors face off in head-to-head battles to stay alive. As the pressure mounts, shocking surprises unfold both inside and outside the arena. All the chefs have the talent and skill to walk away with the ultimate championship title in food, but only one will win the Tournament of Champions.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork
The Randomizer’s Most Random Outputs 🍽️ | Tournament of Champions | Food Network
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With over 240 5-star reviews, “The Best Buttermilk Pancakes” actually are THE BEST 🌟 Recipe Developer Amanda Neal shows you why 🥞
Get the recipe 👇
The Best Buttermilk Pancakes
Recipe courtesy of Food Network Kitchen
Level: Easy
Total: 25 min
Active: 25 min
Yield: about 12 pancakes
We’re transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Ingredients
3 cups all-purpose flour (see Cook’s Note)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving
Directions
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it’s OK if there are a few lumps).
Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Courtesy of Food Network Magazine
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This green lasagna is the perfect mash-up of those two cravings… it’s bright, hearty and filled with fresh herby pesto and layers upon layers of cheesy comfort in a casserole dish!
#MollyYeh #GirlMeetsFarm #FoodNetwork #PestoLasagna
Get the recipe ▶ https://foodtv.com/49AdE6t
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Zucchini Feta Pesto Lasagna
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 45 min (includes standing time)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
White Sauce:
1 pound (454 grams) fresh ricotta cheese
6 ounces (171 grams) feta, drained of brine and patted dry
2 large eggs
2 tablespoons (16 grams) all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 cups (360 grams) whole milk
1 cup (240 grams) heavy cream
Pesto:
3 cups (72 grams) loosely packed fresh basil leaves
1 cup (24 grams) loosely packed fresh mint leaves
1/4 cup (35 grams) toasted pine nuts
2 garlic cloves, crushed and peeled
1 lemon, zested
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup (100 grams) extra-virgin olive oil
Assembly:
2 1/2 cups (8 ounces/283 grams) grated low-moisture mozzarella
2/3 cup (80 grams) grated Parmesan
17 no-bake lasagna noodles
3 large or 4 medium zucchini (about 5 ounces/142 grams each), ends trimmed, very thinly sliced lengthwise
2 ounces (57 grams) feta, drained of brine, patted dry and crumbled
Directions
Arrange an oven rack in the middle position. Preheat the oven to 375 degrees F.
For the white sauce: In the bowl of a food processor fitted with the blade attachment, add the ricotta, feta, eggs, flour, salt and red pepper flakes. Puree until very smooth and creamy. With the machine running, pour in the milk and heavy cream and process until smooth. Transfer to a bowl and set aside. Clean the food processor bowl to use for the pesto.
For the pesto: Into the food processor bowl, add the basil, mint, pine nuts, garlic, lemon zest, salt and crushed red pepper flakes. Quickly blend to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth, bright green sauce. Remove the pesto to a bowl and set aside.
In a separate bowl, toss together the mozzarella and Parmesan cheeses.
To assemble the lasagna: Spread 1 cup of white sauce in the bottom of a 9-by-13-inch baking dish. Top with a single layer of 3 lasagna noodles (see Cook’s Note). Add an even layer of zucchini (parallel to the noodles), 2 tablespoons of pesto in small dollops and one-fifth of the mozzarella cheese mixture. Repeat the process to create a second layer with 1 cup of the white sauce, now 4 noodles, zucchini, 2 tablespoons pesto and another fifth of the cheese mixture. Repeat again, but this time using 3 noodles. Repeat for a fourth layer, using 4 noodles. For the final fifth layer, top with 3 noodles and the remaining white sauce. Sprinkle with the remaining cheese mixture and top with a sprinkling of feta cheese. Tent the baking dish with foil.
Bake in the oven until bubbly and the noodles are cooked through, about 35 minutes. Uncover and bake until the sauce is thickened and the top of the lasagna is nicely browned and crusty, about 20 minutes. Remove from the oven and place on a cooling rack for 15 to 20 minutes before cutting into individual portions. Drizzle with the remaining pesto, to serve.
The lasagna can be assembled a day ahead and refrigerated. Let return to room temperature, about 1 hour, before baking. Leftover lasagna will keep, covered, in the fridge for 2 to 3 days.
Cook’s Note: When assembling the lasagna, alternate the orientation of the noodles and zucchini for each layer. If the bottom layer is arranged horizontally, then the second layer of noodles and zucchini should be arranged vertically. This helps to hold the lasagna together when cut to serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Molly Yeh’s 5-Star ⭐️ Zucchini Feta Pesto Lasagna | Girl Meets Farm | Food Network
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Food
The Only LA Kalbi Recipe You’ll Ever Need 🥩🔥 Esther Choi’s Secret to Perfect Korean BBQ Short Ribs
KBBQ lovers, this one is for you 🫵 LA Kalbi is the ultimate Korean-American comfort food, and @choibites is showing how to master these savory-meets-sweet, flanken-cut short ribs right at home 🥩 The key to Korean barbecue is all about hitting the sweet-savory balance between sugar, sesame oil and soy sauce. But in this video, Esther kicks it up by adding fish sauce, which isn’t classic, to give the meat even more umami 💥
There are different origin stories around LA Kalbi. Some say it’s because of the lateral cut on the short ribs. “LA” is short for “lateral.” ↔️ Others says it’s because immigrants first came to Los Angeles and discovered the flanken-cut short ribs at Mexican markets 🌇🌴
Esther’s recipe also includes her Ultimate Ssamjang, a must-have flavor bomb condiment when eating KBBQ and more. Whether you’re into chewing the sinew around the bone (Esther’s favorite part!!) or just want a foolproof marinade that works for any cut of meat, this recipe delivers. Grab your kitchen shears, fire up the heat and let’s get cooking! 🔥
Get the recipe:
► LA Kalbi: https://foodtv.com/4wCy2Od
00:00 – Intro
00:46 – Prep the Meat
04:38 – Grill the Meat
06:38 – Make the Sauce
08:27 – Put It All Together
10:07 – Mukbang Time
Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
📺 DON’T MISS Esther co-hosting season 3 of 24 In 24: Last Chef Standing on Sunday @ 8|7c.
#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #KoreanBarbecue #KBBQ #LAKalbi
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