When it comes to bold flavors and mouth-watering dishes, few chefs are as iconic as Bobby Flay. With a career spanning over three decades, Flay has become synonymous with Southwestern cuisine, grilling, and bold flavor combinations. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve at your next gathering, Flay’s recipes have got you covered.
From classic grilled steak with chimichurri sauce to spicy shrimp tacos with avocado crema, these 20 recipes showcase the best of Flay’s culinary expertise. With everything from comfort foods like lobster mac and cheese to innovative twists on classic dishes, there’s something for everyone in this collection. In this article, we’ll dive into some of our favorite Bobby Flay recipes that are sure to impress your friends and family.
Bobby Flay’s Grilled Steak with Chimichurri Sauce
Bobby Flay’s Grilled Steak with Chimichurri Sauce Recipe:
Savor the bold flavors of Argentina with this classic grilled steak recipe, paired with a tangy and herby chimichurri sauce.
Ingredients:
- 1.5-2 pounds flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 1 cup fresh oregano, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Preheat grill to medium-high heat.
- In a small bowl, whisk together olive oil, garlic, parsley, oregano, red wine vinegar, Dijon mustard, salt, and pepper to make chimichurri sauce.
- Season steak with salt and pepper on both sides.
- Grill steak for 5-7 minutes per side, or until it reaches desired level of doneness.
- Let steak rest for 5 minutes before slicing against the grain.
- Serve with chimichurri sauce spooned over top.
Cooking Time: Approximately 15-20 minutes
Bobby Flay’s Spicy Shrimp Tacos with Avocado Crema
Add a spicy kick to your taco game with Bobby Flay’s bold and flavorful recipe. This dish combines succulent shrimp, crunchy slaw, and creamy avocado crema for a taste bud explosion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1/4 cup lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 8 corn tortillas
– Slaw (see note)
– Avocado crema (see below for recipe)
– Fresh cilantro, chopped (optional)
Instructions:
1. In a medium bowl, whisk together lime juice, cumin, smoked paprika, cayenne pepper, salt, and pepper.
2. Add shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove shrimp from marinade and cook for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled shrimp, slaw, and avocado crema.
Cooking Time: 15-20 minutes
Bobby Flay’s Roasted Brussels Sprouts with Pancetta
A flavorful twist on a classic side dish, this recipe combines the natural sweetness of Brussels sprouts with the savory goodness of pancetta. Perfect for any meal, it’s sure to become a new favorite!
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices pancetta, diced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and caramelized.
5. Meanwhile, cook pancetta in a skillet over medium heat until crispy.
6. Remove the Brussels sprouts from the oven and toss with pancetta, red pepper flakes (if using), and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Bobby Flay’s Southwest Burger with Queso Sauce
A flavorful twist on the classic burger, this Southwestern-inspired patty is topped with a rich and creamy queso sauce, crispy bacon, and fresh cilantro.
Ingredients:
– 1 lb ground beef
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, finely chopped
– 1 tsp chili powder
– Salt and pepper to taste
– 4 hamburger buns
– Queso sauce (see below)
– Bacon strips
– Fresh cilantro leaves
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, onion, cilantro, jalapeño, chili powder, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4 patties and cook for 4-5 minutes per side, or until desired doneness.
4. Meanwhile, toast hamburger buns on grill or in toaster.
5. Assemble burgers by spreading queso sauce on the bottom bun, followed by a patty, a few strips of bacon, and finishing with the top bun.
6. Garnish with fresh cilantro leaves.
Queso Sauce:
– 1 cup grated cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1/4 cup half-and-half
– 1 tsp paprika
– Salt to taste
Combine ingredients in a saucepan and cook over medium heat, stirring until smooth. Serve warm.
Cooking Time: 12-15 minutes
Bobby Flay’s Lobster Mac and Cheese
This decadent macaroni dish is elevated by the luxurious addition of lobster meat, creating a rich and indulgent comfort food experience. Perfect for special occasions or a cozy night in.
Ingredients:
– 1 pound macaroni
– 2 tablespoons unsalted butter
– 1/2 cup all-purpose flour
– 2 cups whole milk
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup lobster meat, cooked and diced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions; set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine; cook for 1 minute.
4. Gradually add milk, whisking constantly to avoid lumps. Bring mixture to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted. Season with salt and pepper.
6. Combine cooked macaroni, lobster meat, and cheese sauce; mix well.
7. Transfer mixture to a baking dish and top with additional grated cheese (if desired).
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Bobby Flay’s Smoked Paprika Chicken Wings
Add a smoky twist to your chicken wings with this flavorful recipe from Bobby Flay.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup smoked paprika
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together smoked paprika, olive oil, garlic, and honey.
3. Add the chicken wings to the bowl and toss until they are fully coated with the marinade.
4. Season with salt and pepper to taste.
5. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the wings on the baking sheet in a single layer.
6. Bake for 30-35 minutes or until cooked through, flipping halfway.
Cooking Time: 30-35 minutes
Bobby Flay’s Blackened Salmon with Mango Salsa
A flavorful fusion of spices and tropical sweetness, this blackened salmon dish is perfect for a dinner party or a quick weeknight meal.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 1 ripe mango, diced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Coat each salmon fillet with the spice mixture, pressing gently to adhere.
4. Heat a skillet over high heat; add salmon and cook for 30 seconds on each side.
5. Transfer skillet to oven and bake for 10-12 minutes or until cooked through.
6. Meanwhile, combine mango, red onion, jalapeño, and lime juice in a bowl.
7. Serve blackened salmon with Mango Salsa spooned over the top. Garnish with chopped cilantro, if desired.
Cooking Time: 20-22 minutes
Bobby Flay’s Grilled Corn with Lime Butter
Elevate your summer gatherings with this vibrant twist on traditional grilled corn. Bobby Flay’s Grilled Corn with Lime Butter is a flavorful and refreshing side dish that’s sure to impress.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon grated lime zest
– Salt and pepper, to taste
– Optional: Cotija cheese, chopped cilantro, or crumbled queso fresco for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning every 3-4 minutes, until slightly charred.
3. Meanwhile, mix softened butter with lime juice and zest in a small bowl.
4. Once corn is grilled, slather each ear with the lime butter, making sure to get some of that bright green goodness on each piece.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with your choice of Cotija cheese, chopped cilantro, or crumbled queso fresco for added flavor and flair.
Cooking Time: 10-12 minutes
Bobby Flay’s Spicy Margarita Cocktail
Get ready to ignite your taste buds with this bold and spicy twist on the classic margarita. This cocktail is perfect for those who like a little heat in their drinks.
Ingredients:
– 2 ounces tequila
– 1 ounce freshly squeezed lime juice
– 1/2 ounce agave syrup
– 1/4 ounce jalapeño pepper puree (see note)
– Salt, for rimming glass
– Lime wheel, for garnish
Instructions:
1. Rim a rocks glass with salt.
2. In a cocktail shaker, combine tequila, lime juice, agave syrup, and jalapeño puree.
3. Fill the shaker with ice and shake vigorously for 15-20 seconds.
4. Strain the mixture into the prepared glass.
5. Garnish with a lime wheel.
Cooking Time: None
Note: To make jalapeño pepper puree, combine 1/2 cup chopped fresh jalapeños with 1 tablespoon simple syrup in a blender or food processor. Blend until smooth and strain through a fine-mesh sieve to remove seeds and pulp.
Bobby Flay’s Blue Cheese Stuffed Burgers
Elevate your backyard barbecue with these decadent burgers featuring a pungent blue cheese filling, perfectly balanced by the charred sweetness of caramelized onions.
Ingredients:
• 4 hamburger buns
• 1 lb ground beef (80/20)
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp blue cheese crumbles
• Salt and pepper to taste
• Optional: lettuce, tomato, pickles
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together ground beef, salt, and pepper.
3. Divide meat into 4 equal portions and shape each into a ball. Flatten slightly to form patties.
4. Brush onion slices with olive oil and season with garlic. Grill onions for 5-7 minutes or until caramelized.
5. Stuff each burger patty with blue cheese crumbles, dividing evenly among the four burgers.
6. Place burgers on grill and cook for 3-4 minutes per side, or until cooked to desired level of doneness.
7. Assemble burgers on buns with grilled onions and desired toppings.
Cooking Time: Approximately 12-15 minutes
Bobby Flay’s Chipotle-Glazed Pork Chops
A flavorful twist on classic pork chops, these chipotle-glazed beauties are smoky, sweet, and utterly irresistible. A perfect combination of spices and sauces elevates this dish to a whole new level.
Ingredients:
– 4 boneless pork chops (1-inch thick)
– 1/2 cup chipotle peppers in adobo sauce
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender or food processor, combine chipotle peppers, honey, apple cider vinegar, and cumin. Blend until smooth.
3. Brush both sides of pork chops with olive oil and season with salt and pepper.
4. Grill pork chops for 5-6 minutes per side, or until cooked through.
5. During the last minute of grilling, brush chipotle glaze all over the pork chops.
6. Let rest for 2-3 minutes before serving.
Cooking Time: 15-20 minutes
Bobby Flay’s Roasted Butternut Squash Soup
Warm up with this velvety-smooth soup that celebrates the sweetness of roasted butternut squash. A hint of cumin and a squeeze of lime juice add depth and brightness to this autumnal treat.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F.
2. Toss squash with olive oil, onion, garlic, and cumin on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Scoop roasted squash into a blender or food processor. Add chicken broth and blend until smooth.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve warm, garnished with cilantro leaves and a squeeze of lime juice.
Cooking Time: 45 minutes
Bobby Flay’s Grilled Vegetable Platter with Romesco
This colorful platter showcases a variety of grilled vegetables, smothered in a rich and nutty romesco sauce. Perfect for a summer dinner party or a quick weeknight meal.
Ingredients:
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 2 zucchinis, sliced
– 1 large eggplant, sliced
– 1/4 cup romesco sauce (store-bought or homemade)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, toss vegetables with olive oil, salt, and pepper.
3. Grill vegetables for 5-7 minutes per side, or until tender.
4. Warm romesco sauce according to package instructions.
5. To assemble the platter, arrange grilled vegetables on a large plate or platter. Drizzle with warmed romesco sauce.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Bobby Flay’s Chocolate Stout Layer Cake
This decadent layer cake combines the richness of chocolate with the deep flavor of stout beer, perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 2 large eggs
– 1 cup stout beer, at room temperature
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and stout beer.
4. Pour wet ingredients into dry ingredients; stir until just combined.
5. Melt chocolate chips in a double boiler or in the microwave in 30-second increments. Allow to cool slightly.
6. Divide batter evenly among prepared pans. Top each pan with melted chocolate.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool completely before assembling and dusting with confectioners’ sugar.
Cooking Time: 25-30 minutes per layer
Bobby Flay’s Crispy Fish Tacos with Slaw
Elevate your taco game with Bobby Flay’s crispy fish tacos, featuring tender and flavorful cod topped with a refreshing slaw made with red cabbage, lime juice, and cilantro. This recipe is perfect for a quick and delicious meal that’s sure to please.
Ingredients:
– 1 pound cod fillet
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon paprika
– Salt, to taste
– Vegetable oil, for frying
– 8 corn tortillas
– Slaw (see below)
– Lime wedges, for serving
Slaw:
– 1 head red cabbage, thinly sliced
– 2 tablespoons lime juice
– 1 tablespoon chopped fresh cilantro
– Salt, to taste
Instructions:
1. Preheat the oven to 400°F.
2. In a shallow dish, mix together panko breadcrumbs and Parmesan cheese.
3. Dip cod fillet into beaten eggs and then coat with breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated cod for 3-4 minutes on each side, until crispy and golden.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing fried fish onto tortillas and topping with slaw. Serve with lime wedges.
Cooking Time: 15-20 minutes
Bobby Flay’s Herb-Roasted Turkey with Gravy
Elevate your Thanksgiving feast with this aromatic and flavorful turkey recipe, perfectly seasoned with a blend of fresh herbs and spices.
Ingredients:
– 1 (12-14 pound) whole turkey
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 425°F.
2. Rinse the turkey and pat dry with paper towels.
3. In a small bowl, mix together olive oil, rosemary, thyme, garlic, salt, and pepper.
4. Rub the herb mixture all over the turkey, making sure to get some under the skin as well.
5. Place the turkey in a roasting pan and put it in the oven.
6. Roast for 30 minutes, then baste with chicken broth every 20-30 minutes until the turkey is cooked through (about 2-3 hours).
7. Let the turkey rest for 10-15 minutes before carving.
8. Strain the pan juices to create a rich and savory gravy.
Cooking Time: Approximately 2-3 hours
Bobby Flay’s Spicy BBQ Ribs with Coleslaw
Get ready for a flavor explosion! These spicy BBQ ribs are slathered in a bold and tangy sauce, perfectly balancing sweet and heat.
Ingredients:
– 2 racks of pork ribs
– 1/4 cup Bobby Flay’s Spicy BBQ Sauce (recipe below)
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 head of cabbage, shredded (for coleslaw)
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon Dijon mustard
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together brown sugar, apple cider vinegar, smoked paprika, cumin, and cayenne pepper.
3. Rub the spice mixture all over the ribs, making sure to coat evenly.
4. Grill ribs for 5-7 minutes per side, or until caramelized and tender.
5. Slather with Spicy BBQ Sauce during the last minute of grilling.
6. Meanwhile, combine shredded cabbage, mayonnaise, apple cider vinegar, and Dijon mustard in a bowl.
7. Serve ribs with coleslaw on the side.
Cooking Time: 20-25 minutes
Bobby Flay’s Goat Cheese and Caramelized Onion Flatbread
This recipe combines the creamy richness of goat cheese with the sweet, deep flavor of caramelized onions on a crispy flatbread crust. Perfect as an appetizer or snack.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup caramelized onions (see note)
– 1/4 cup crumbled goat cheese
– 1 tablespoon olive oil
– 1 flatbread crust (homemade or store-bought)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. Spread the chopped artichoke hearts evenly over the flatbread crust, leaving a 1/2-inch border around the edges.
3. Top with caramelized onions and crumbled goat cheese.
4. Drizzle olive oil over the top and season with salt and pepper to taste.
5. Bake for 10-12 minutes or until the crust is golden brown and the cheese is melted.
6. Remove from oven and garnish with fresh thyme leaves, if desired.
Cooking Time: 10-12 minutes
Bobby Flay’s Grilled Peach and Arugula Salad
Summer’s sweetest flavors come together in this refreshing salad that’s perfect for warm weather gatherings. Grilled peaches and peppery arugula mingle with creamy goat cheese and a tangy vinaigrette, making for a light and satisfying meal.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 4 cups arugula leaves
– 1/2 cup crumbled goat cheese
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, or until caramelized and tender.
3. In a large bowl, combine arugula leaves and crumbled goat cheese.
4. Drizzle balsamic vinegar over the salad and toss to combine.
5. Top salad with grilled peaches and serve immediately.
Cooking Time: 10-12 minutes
Bobby Flay’s Espresso-Rubbed Filet Mignon
Experience the bold flavors of espresso and the tenderness of filet mignon with this show-stopping dish. Perfect for a special occasion or dinner party, Bobby Flay’s Espresso-Rubbed Filet Mignon is sure to impress.
Ingredients:
– 4 (6-ounce) filet mignon steaks
– 1/2 cup espresso powder
– 2 tablespoons brown sugar
– 2 tablespoons kosher salt
– 1 tablespoon black pepper
– 2 cloves garlic, minced
– 2 tablespoons olive oil
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together espresso powder, brown sugar, kosher salt, and black pepper.
3. Rub the espresso mixture all over the filet mignon steaks, making sure to coat evenly.
4. Place the steaks on the grill and cook for 4-5 minutes per side, or until desired level of doneness is reached.
5. Remove from heat and let rest for 5 minutes before slicing and serving.
Cooking Time: 12-15 minutes
Summary
Get ready to elevate your cooking game with these 20 flavorful recipes from celebrity chef Bobby Flay! From classic grilled steak and roasted vegetables to bold seafood dishes and decadent desserts, there’s something for every occasion. Try his Grilled Steak with Chimichurri Sauce, Spicy Shrimp Tacos with Avocado Crema, or Blackened Salmon with Mango Salsa. Whether you’re in the mood for a quick weeknight dinner or a show-stopping special occasion meal, Bobby Flay’s recipes are sure to impress.
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