Get ready to fire up your grill and turn up the heat with these 18 mouth-watering, spice-packed recipes from celebrity chef Bobby Flay! As a master of bold flavors and textures, Bobby knows how to bring out the best in grilled meats, seafood, and vegetables. Whether you’re a seasoned griller or just starting out, these recipes are sure to tantalize your taste buds and leave you craving more.
From classic favorites like steak and burgers to more adventurous options like spicy shrimp tacos and chipotle-glazed pork chops, Bobby’s recipe arsenal is packed with flavor. And with a range of heat levels to suit every palate, there’s something for everyone in this collection of 18 spicy Bobby Flay recipes.
Bobby Flay’s Grilled Steak with Chimichurri Sauce
Elevate your grilled steak game with this Argentine-inspired recipe featuring a zesty and herby chimichurri sauce. This bold and flavorful combination is sure to impress.
Ingredients:
– 1.5-2 pounds flank steak or skirt steak
– 1 cup fresh parsley leaves and stems
– 1 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a food processor, combine parsley, oregano, garlic, red wine vinegar, and salt. Process until well combined and slightly chunky.
3. Grill steak for 5-7 minutes per side, or until it reaches desired level of doneness.
4. Let steak rest for 5 minutes before slicing thinly against the grain.
5. Serve sliced steak with chimichurri sauce spooned over the top.
Cooking Time: 15-20 minutes
Bobby Flay’s Spicy Shrimp Tacos with Avocado Crema
Get ready for a flavor explosion! These spicy shrimp tacos are packed with bold flavors and textures, topped with a creamy avocado crema.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon chili flakes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Avocado crema (recipe below)
– Lime wedges, for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, cilantro, garlic, chili flakes, and cumin. Add shrimp and toss to coat.
3. Grill shrimp 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 seconds.
5. Assemble tacos with grilled shrimp, avocado crema, and lime wedges.
Avocado Crema:
– 2 ripe avocados, mashed
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper, to taste
Combine all ingredients in a bowl and stir until smooth. Use immediately or store in the refrigerator for up to 24 hours.
Bobby Flay’s Chipotle-Glazed Pork Chops
Elevate your pork chops with a smoky and sweet chipotle glaze, perfect for a weeknight dinner or special occasion. This recipe combines the bold flavors of chipotle peppers with the richness of brown sugar and the crunch of crispy onions.
Ingredients:
– 4 pork chops (1 1/2 pounds)
– 1/4 cup chipotle peppers in adobo sauce
– 2 tablespoons brown sugar
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/2 cup crispy onions (such as French’s)
Instructions:
1. Preheat oven to 400°F.
2. In a blender or food processor, combine chipotle peppers, brown sugar, olive oil, apple cider vinegar, and Dijon mustard. Blend until smooth.
3. Season pork chops with salt and pepper. Grill or pan-fry the pork chops for 2-3 minutes per side, or until cooked through.
4. Brush the chipotle glaze over the pork chops during the last minute of cooking.
5. Top with crispy onions before serving.
Cooking Time: 15-20 minutes
Bobby Flay’s Grilled Corn with Lime Butter
Elevate your grilled corn game with Bobby Flay’s simple yet flavorful recipe that combines the sweetness of corn with the brightness of lime and butter. This recipe is perfect for a summer cookout or as a side dish for any occasion.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon grated lime zest
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, lime juice, and lime zest until well combined.
3. Grill corn ears for 10-12 minutes, turning every 2-3 minutes, until slightly charred and tender.
4. Brush the lime butter mixture evenly onto each ear of corn during the last minute of grilling.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Bobby Flay’s Spicy Turkey Burgers with Monterey Jack
This recipe takes the classic turkey burger to a bold and flavorful level by adding spicy heat from chipotle peppers and creamy richness from melted Monterey Jack cheese.
Ingredients:
– 1 pound ground turkey
– 1/2 cup finely chopped onion
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 hamburger buns
– Monterey Jack cheese, sliced
– Lettuce, tomato, pickles, and your favorite toppings
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground turkey, onion, garlic, chipotle pepper, olive oil, cumin, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4 patties, about 3/4 inch thick.
4. Grill for 5-6 minutes per side, or until cooked through.
5. Top each patty with a slice of Monterey Jack cheese during the last minute of grilling.
6. Assemble burgers on buns and add your favorite toppings.
Cooking Time: 12-15 minutes
Bobby Flay’s Grilled Vegetable Salad with Goat Cheese
This refreshing salad combines the natural sweetness of grilled vegetables with the tanginess of crumbly goat cheese, all on a bed of peppery arugula. Perfect for a light and satisfying summer meal.
Ingredients:
– 4 cups arugula
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 2 large bell peppers, any color, sliced into 1-inch pieces
– 1 red onion, thinly sliced
– 1/2 cup goat cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 tbsp balsamic glaze (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush zucchinis, bell peppers, and onion with olive oil; season with salt and pepper.
3. Grill vegetables for 4-5 minutes per side, or until tender and slightly charred.
4. In a large bowl, combine arugula, grilled vegetables, and crumbled goat cheese.
5. Drizzle with balsamic glaze (if using) and serve immediately.
Cooking Time: 15-20 minutes
Bobby Flay’s Spicy BBQ Chicken Wings
Get ready to ignite your taste buds with Bobby Flay’s Spicy BBQ Chicken Wings! This mouth-watering recipe combines the classic flavors of BBQ sauce, smoky chipotle peppers, and crispy chicken wings.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 1/4 cup honey
– 2 tablespoons apple cider vinegar
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Chipotle peppers in adobo sauce, for serving (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, whisk together hot sauce, honey, apple cider vinegar, olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Add chicken wings to the bowl and toss to coat evenly.
4. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange chicken wings on the sheet in a single layer.
5. Bake for 25-30 minutes or until cooked through.
6. Serve hot with additional chipotle peppers in adobo sauce, if desired.
Cooking Time: 25-30 minutes
Bobby Flay’s Grilled Salmon with Mango Salsa
Savor the flavors of the tropics with this refreshing twist on traditional grilled salmon.
Ingredients:
• 4 salmon fillets (6 oz each)
• 1 ripe mango, diced
• 1/2 red onion, thinly sliced
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Brush both sides of the salmon with olive oil.
4. Grill salmon for 4-5 minutes per side, or until cooked through.
5. Meanwhile, combine mango, red onion, jalapeño, lime juice, salt, and pepper in a bowl.
6. Stir well to combine.
7. Serve grilled salmon with Mango Salsa spooned on top.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Bobby Flay’s Spicy Black Bean Soup
This spicy black bean soup is a bold and flavorful twist on the classic, perfect for a chilly day or a quick lunch. With a kick from chipotle peppers in adobo sauce, this soup is sure to warm you up.
Ingredients:
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 2 cups cooked black beans (canned or cooked from scratch)
– 2 cups vegetable broth
– 1 can chipotle peppers in adobo sauce (4 oz), chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, diced tomatoes, cilantro for topping
Instructions:
1. In a large pot, sauté the onion and garlic until softened, about 3-4 minutes.
2. Add the black beans, vegetable broth, chipotle peppers, and cumin. Bring to a simmer.
3. Reduce heat and let cook for 15-20 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, topped with your choice of optional ingredients.
Cooking Time: 20 minutes
Bobby Flay’s Grilled Portobello Mushrooms with Queso Fresco
Elevate your grilled game with this flavorful and earthy combination of portobello mushrooms, queso fresco, and a hint of cumin. Perfect as an appetizer or side dish.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup queso fresco, crumbled
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lime juice, and cumin. Brush mixture evenly onto both sides of the mushrooms.
3. Grill mushrooms for 4-5 minutes per side, or until tender and slightly charred.
4. Meanwhile, crumble queso fresco into a bowl.
5. Once mushrooms are cooked, place them on a serving plate and top each with a spoonful of queso fresco.
6. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 10-12 minutes
Bobby Flay’s Spicy Lobster Roll with Lime Aioli
Elevate your seafood game with Bobby Flay’s Spicy Lobster Roll, featuring succulent lobster meat infused with a bold and zesty flavor profile. This mouthwatering treat is sure to impress at your next backyard barbecue or dinner party.
Ingredients:
– 1 pound lobster meat
– 2 tablespoons mayonnaise
– 1 tablespoon hot sauce (such as Frank’s RedHot)
– 1/4 cup chopped fresh cilantro
– 2 teaspoons lime juice
– Salt and pepper to taste
– 4 hamburger buns
– Lime wedges, for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a medium bowl, mix together lobster meat, mayonnaise, hot sauce, and cilantro until well combined.
3. Season with salt and pepper to taste.
4. Split hamburger buns in half and toast on the grill or in a toaster.
5. Assemble the lobster rolls by spooning the spicy lobster mixture onto the toasted buns.
6. Serve immediately with lime wedges on the side.
Cooking Time: 10-12 minutes
Bobby Flay’s Grilled Peach and Prosciutto Flatbread
A sweet and savory flatbread that combines the flavors of grilled peaches, crispy prosciutto, and fresh arugula. Perfect for a summer evening or as an impressive appetizer.
Ingredients:
– 1 ripe peach, sliced into wedges
– 4 slices prosciutto, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic glaze
– 1/4 cup fresh arugula leaves
– 1 flatbread (such as pita or naan)
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush peach slices with olive oil, season with salt and pepper. Grill for 3-4 minutes per side, until caramelized.
3. Meanwhile, cook prosciutto slices on the grill for 30 seconds to 1 minute, until crispy.
4. In a small bowl, mix together minced garlic and balsamic glaze.
5. Brush flatbread with garlic-balsamic mixture.
6. Top flatbread with grilled peach, crispy prosciutto, and fresh arugula leaves.
7. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Bobby Flay’s Spicy Beef Tostadas with Pickled Onions
Get ready to ignite your taste buds with these bold and flavorful tostadas, featuring tender beef, crunchy pickled onions, and a kick of heat. This recipe is perfect for anyone looking to add some excitement to their snack or meal routine.
Ingredients:
– 1 pound beef brisket or skirt steak
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup pickled onions (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Pickled Onions Recipe:
– 1 large red onion, thinly sliced
– 1/2 cup lime juice
– 1/4 cup apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, cumin, smoked paprika, and cayenne pepper.
3. Sear beef for 3-4 minutes per side, or until cooked to desired level of doneness.
4. Meanwhile, toast tortillas by grilling them for 30 seconds on each side.
5. Assemble tostadas by slicing beef against the grain and topping with pickled onions, cilantro, and optional toppings.
Cooking Time: Approximately 15-20 minutes
Bobby Flay’s Grilled Swordfish with Tomato-Olive Relish
Swordfish, when grilled to perfection, takes on a tender and flaky texture that’s simply divine. This recipe pairs it with a tangy and savory tomato-olive relish for a flavor combination that’s sure to impress.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1/2 cup olive oil
– 2 tbsp freshly squeezed lemon juice
– 2 cloves garlic, minced
– Salt and pepper to taste
– Tomato-Olive Relish (recipe below)
Tomato-Olive Relish:
– 2 large tomatoes, diced
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 2 tbsp red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, and garlic.
3. Brush the mixture on both sides of the swordfish steaks.
4. Season with salt and pepper.
5. Grill swordfish for 4-5 minutes per side or until cooked through.
6. Serve with Tomato-Olive Relish spooned over the top.
Cooking Time: 8-10 minutes
Bobby Flay’s Spicy Sweet Potato Fries with Smoked Paprika
Get ready to level up your snack game with these addictive sweet potato fries, infused with the deep smokiness of paprika and a kick of heat. This recipe is perfect for game day gatherings or as a tasty side dish.
Ingredients:
– 2 large sweet potatoes
– 1/2 cup vegetable oil
– 1 tablespoon smoked paprika
– 1 teaspoon salt
– 1/4 teaspoon cayenne pepper
– 1/4 cup brown sugar
Instructions:
1. Preheat the oven to 400°F.
2. Peel and cut sweet potatoes into long, thin strips (about 1/2 inch thick).
3. In a large bowl, mix together oil, smoked paprika, salt, cayenne pepper, and brown sugar.
4. Add sweet potato strips to the bowl and toss until they’re evenly coated with the spice mixture.
5. Line a baking sheet with parchment paper and spread sweet potato strips in a single layer.
6. Bake for 20-25 minutes or until crispy, flipping halfway through.
Cooking Time: 20-25 minutes
Bobby Flay’s Grilled Lamb Chops with Mint Pesto
Elevate your grilling game with this refreshing twist on traditional lamb chops, infused with the bright flavors of mint and garlic.
Ingredients:
– 4 lamb chops (1 1/2 pounds)
– 1/2 cup freshly made mint pesto (see below for recipe)
– 2 tablespoons olive oil
– Salt and pepper to taste
Mint Pesto Recipe:
– 1 cup fresh mint leaves
– 1/2 cup garlic cloves, peeled
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush lamb chops with olive oil and season with salt and pepper.
3. Grill lamb chops for 4-5 minutes per side, or until cooked to desired doneness.
4. Meanwhile, prepare mint pesto by blending all ingredients in a food processor until smooth.
5. Serve grilled lamb chops with mint pesto spooned over the top.
Cooking Time: Approximately 12-15 minutes total cooking time, including prep and grilling.
Bobby Flay’s Spicy Chorizo and Shrimp Paella
This classic Spanish dish gets a bold twist with the addition of spicy chorizo, succulent shrimp, and smoky saffron. Get ready for a flavorful fiesta on your palate!
Ingredients:
– 1 lb Spanish rice
– 2 cups chicken broth
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 lb large shrimp, peeled and deveined
– 4 oz spicy chorizo, sliced
– 1 tsp saffron threads
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add shrimp; cook until pink, about 2-3 minutes per side.
4. Add chorizo; cook for an additional minute.
5. Stir in rice, chicken broth, saffron, salt, and pepper.
6. Bring to a boil; reduce heat to low and simmer, covered, for 20-25 minutes or until liquid is absorbed and rice is tender.
7. Garnish with parsley, if desired.
Cooking Time: 30-35 minutes
Bobby Flay’s Grilled Pineapple with Coconut Whipped Cream
Elevate your summer gatherings with this sweet and tangy dessert that’s sure to impress. Fresh pineapple, grilled to perfection and served with a dollop of creamy coconut whipped cream, is the perfect treat for warm weather.
Ingredients:
– 1 ripe pineapple, cut into 1-inch slices
– 2 tablespoons brown sugar
– 1 tablespoon soy sauce
– 1/4 teaspoon red pepper flakes (optional)
– 1 cup heavy cream
– 2 tablespoons unsweetened shredded coconut
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together brown sugar, soy sauce, and red pepper flakes (if using). Brush the mixture evenly onto both sides of pineapple slices.
3. Grill pineapple for 2-3 minutes per side, or until caramelized and slightly charred.
4. In a separate bowl, whip heavy cream with an electric mixer until soft peaks form. Add unsweetened shredded coconut and mix until combined.
5. Serve grilled pineapple warm with a dollop of coconut whipped cream and a sprinkle of salt to taste.
Cooking Time: 6-8 minutes
Summary
Get ready to spice up your grilling game with these 18 mouth-watering recipes from celebrity chef Bobby Flay! From classic grilled steak and burgers to more adventurous options like spicy shrimp tacos and chipotle-glazed pork chops, there’s something for every taste bud. You’ll also find unique twists on traditional favorites, such as grilled corn with lime butter and spicy black bean soup. Whether you’re a seasoned grill master or just looking to try something new, these recipes are sure to delight.
