When it comes to grilling, few chefs are as bold and daring as Bobby Flay. With a passion for bold flavors and spicy kicks, his recipes are perfect for those who crave a little heat in their meals. From classic grilled steak with chimichurri sauce to innovative dishes like chipotle-glazed pork chops and jalapeño popper burgers, this collection of 18 recipes is sure to ignite your taste buds.
Whether you’re a seasoned grill master or just starting to experiment with new flavors, these spicy Bobby Flay recipes have something for everyone. So why settle for bland, boring meals when you can add some excitement to your plate? Dive in and discover the fiery flavors that will leave you wanting more!
Bobby Flay’s Grilled Steak with Chimichurri Sauce
Experience the bold flavors of Argentina with this mouthwatering grilled steak recipe, topped with a tangy and herby chimichurri sauce.
Ingredients:
– 1.5-2 lbs flank steak
– 1/4 cup olive oil
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped oregano
– 2 cloves garlic, minced
– 1 tablespoon red pepper flakes (optional)
– Salt and pepper to taste
– Chimichurri sauce (recipe below)
Instructions:
1. Preheat grill to medium-high heat.
2. Season steak with salt, pepper, and red pepper flakes (if using).
3. Grill steak for 5-7 minutes per side, or until it reaches desired doneness.
4. Let steak rest for 5 minutes before slicing.
Chimichurri Sauce:
1. In a food processor, combine parsley, oregano, garlic, salt, and pepper. Process until well combined.
2. With processor running, slowly add olive oil through the top.
3. Taste and adjust seasoning as needed.
Cooking Time: 15-20 minutes
Tips: For a more charred crust, finish steak under broiler for an additional minute. Serve with chimichurri sauce spooned over the top.
Bobby Flay’s Spicy Shrimp Tacos with Avocado Crema
Bobby Flay’s Spicy Shrimp Tacos with Avocado Crema Recipe
Get ready to ignite your taste buds with this mouthwatering fusion of spicy shrimp, creamy avocado, and crunchy taco shells. This bold recipe is a flavor bomb that will leave you craving more.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 jalapeño pepper, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 taco shells
– Avocado Crema (see below)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper.
3. Add shrimp, jalapeño, onion, and garlic; toss to coat.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Warm taco shells according to package instructions.
6. Assemble tacos by placing grilled shrimp onto the shells, followed by a dollop of Avocado Crema.
7. Garnish with cilantro leaves.
Avocado Crema:
– 1 ripe avocado, mashed
– 2 tablespoons lime juice
– 1 tablespoon sour cream
– Salt to taste
Combine all ingredients in a bowl and stir until smooth. Use immediately or refrigerate for up to 24 hours.
Cooking Time: 15-20 minutes
Bobby Flay’s Chipotle-Glazed Pork Chops
A sweet and smoky glaze elevates these pork chops to new heights, perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless pork chops (1-1.5 lbs each)
– 1/2 cup chipotle peppers in adobo sauce
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, puree chipotle peppers, brown sugar, garlic, salt, and pepper until smooth.
3. Place pork chops on a baking sheet lined with parchment paper. Brush both sides of the pork chops with olive oil.
4. Apply the chipotle glaze to the pork chops, making sure they’re evenly coated.
5. Bake for 20-25 minutes or until pork reaches an internal temperature of 145°F (63°C).
6. Let rest for 5 minutes before serving.
Cooking Time: 20-25 minutes
Bobby Flay’s Southwestern Stuffed Peppers
Add some spicy flair to your dinner routine with this flavorful recipe from Bobby Flay. Roasted peppers stuffed with a blend of savory ingredients and topped with crumbly queso fresco will become your new go-to dish.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1/2 cup cooked black beans, rinsed and drained
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– Salt and pepper to taste
– 8 ounces queso fresco, crumbled
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the black beans, cilantro, olive oil, garlic, chili powder, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring occasionally.
5. Stuff each pepper with the meat mixture and top with crumbled queso fresco.
6. Roast the peppers in the preheated oven for 25-30 minutes or until tender.
Cooking Time: 30-40 minutes
Bobby Flay’s Grilled Corn with Lime Butter
Elevate your backyard barbecue game with this flavorful twist on classic grilled corn. The brightness of lime zest and juice perfectly balances the richness of butter, creating a truly unforgettable side dish.
Ingredients:
• 4 ears of corn, husked and silked
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon grated lime zest
• Salt, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, lime juice, and lime zest until well combined.
3. Brush the lime butter mixture evenly onto each ear of corn.
4. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
5. Season with salt to taste.
6. Serve warm.
Cooking Time: 10-12 minutes
Bobby Flay’s Spicy BBQ Chicken Wings
Get ready to fire up your taste buds with these mouth-watering, spicy BBQ chicken wings that are sure to be a crowd-pleaser. With the perfect balance of sweet, tangy, and smoky flavors, these wings will have you coming back for more.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup Spicy BBQ Sauce (see below)
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Spicy BBQ Sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons hot sauce (such as Frank’s RedHot)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, whisk together olive oil, garlic powder, salt, and pepper. Add the chicken wings and toss until coated.
3. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the chicken wings in a single layer.
4. Bake for 30 minutes or until cooked through.
5. Remove from oven and brush with Spicy BBQ Sauce.
6. Return to oven and bake for an additional 10-15 minutes, or until caramelized.
Bobby Flay’s Blackened Salmon with Mango Salsa
Experience the bold flavors of New Orleans with this blackened salmon recipe, served with a sweet and tangy mango salsa.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp blackening seasoning
– 2 tbsp butter
– 1/4 cup olive oil
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together blackening seasoning and butter.
3. Season salmon fillets with salt and pepper. Brush the blackening mixture evenly onto both sides of each fillet.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear salmon for 2-3 minutes on each side, or until blackened.
5. Transfer skillet to preheated oven and cook for an additional 8-10 minutes, or until cooked through.
6. Meanwhile, combine mango, jalapeño, and lime juice in a bowl.
7. Serve blackened salmon with mango salsa spooned over the top. Garnish with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Bobby Flay’s Jalapeño Popper Burgers
Elevate your burger game with these spicy, cheesy, and oh-so-delicious jalapeño popper burgers. Perfect for a backyard BBQ or a casual dinner party.
Ingredients:
– 4 beef patties (80/20 or 70/30 lean to fat ratio)
– 1 cup cream cheese, softened
– 2 large jalapeños, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 4 hamburger buns
– Shredded cheddar cheese, for serving (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together cream cheese, chopped jalapeños, and a pinch of salt and pepper.
3. Slap the beef patties onto the grill and cook for 4-5 minutes per side, or until they reach your desired level of doneness.
4. Meanwhile, toast the hamburger buns on the grill or in a toaster.
5. Assemble the burgers by spreading a dollop of jalapeño cream cheese on the bottom bun, followed by a beef patty, and finishing with the top bun.
6. Serve immediately and top with shredded cheddar cheese, if desired.
Cooking Time: 10-12 minutes
Bobby Flay’s Smoky Beef Chili
A hearty, slow-cooked chili that’s perfect for a cold winter’s day. This recipe combines the rich flavors of beef, onions, and bell peppers with a hint of smokiness from chipotle peppers in adobo sauce.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 red bell peppers, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon chipotle peppers in adobo sauce
– Salt and pepper, to taste
– Water, as needed
Instructions:
1. Brown the ground beef in a large Dutch oven over medium-high heat.
2. Add the onion, garlic, and bell peppers; cook until the vegetables are tender.
3. Stir in the chili powder, cumin, smoked paprika, and chipotle peppers.
4. Add the diced tomatoes, kidney beans, salt, and pepper.
5. Bring the mixture to a simmer and cook for 1 hour.
6. Add water as needed to achieve your desired consistency.
Cooking Time: 2 hours
Bobby Flay’s Grilled Vegetable Quesadillas
Get ready to elevate your quesadilla game with this flavorful and healthy twist on the classic dish. By grilling the vegetables before adding them to the cheese, you’ll get a depth of flavor that will leave everyone wanting more.
Ingredients:
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese (divided)
– 2 cups mixed grilled vegetables (such as zucchini, bell peppers, onions, and mushrooms)
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Grill the vegetables for 3-4 minutes per side, or until tender and slightly charred.
3. In a large skillet, place one tortilla over medium heat. Sprinkle half of the cheese on half of the tortilla.
4. Add some grilled vegetables on top of the cheese, leaving a small border around the edges.
5. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
6. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: 15-20 minutes
Bobby Flay’s Spicy Margarita Chicken
A twist on traditional chicken fajitas, this spicy margarita-inspired dish combines the bold flavors of tequila, lime juice, and cumin with the warmth of chili flakes.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into strips
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/4 tsp chili flakes
– 1/4 cup tequila
– 2 tbsp freshly squeezed lime juice
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, cumin, and chili flakes. Add chicken and marinate for at least 30 minutes.
3. Grill chicken for 5-7 minutes per side, or until cooked through.
4. In a small saucepan, combine tequila, lime juice, and chicken broth. Bring to a simmer and cook for 2-3 minutes.
5. Serve grilled chicken with spicy margarita sauce spooned over top. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Bobby Flay’s Red Chile Ribeye Steak
A bold and flavorful steak recipe that combines the richness of ribeye with the spicy kick of red chile, perfect for a special occasion or a dinner party.
Ingredients:
– 1.5-2 pound ribeye steak
– 1/4 cup red chile flakes (New Mexico or California)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together red chile flakes, olive oil, garlic, paprika, salt, and pepper.
3. Rub the mixture all over the steak, making sure to coat evenly.
4. Place the steak on the grill and cook for 5-6 minutes per side, or until it reaches desired level of doneness (medium-rare recommended).
5. Remove from heat and let rest for 5 minutes before slicing.
Cooking Time: 12-15 minutes
Bobby Flay’s Chipotle Honey-Glazed Carrots
This sweet and smoky recipe is a game-changer for roasted carrots. The chipotle peppers add a deep, spicy flavor that pairs perfectly with the honey glaze.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon chipotle peppers in adobo sauce, minced
– 2 tablespoons pure honey
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, chipotle peppers, salt, and pepper until well coated.
3. Spread the carrot mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until carrots are tender and caramelized, flipping occasionally.
5. While the carrots are roasting, whisk together honey and apple cider vinegar in a small bowl.
6. After the carrots have roasted for 15 minutes, brush them with the honey glaze.
7. Return to oven and roast for an additional 5-10 minutes or until glaze is caramelized.
Cooking Time: 25-30 minutes
Bobby Flay’s Grilled Lobster with Spicy Garlic Butter
Elevate your seafood game with this succulent grilled lobster recipe, smothered in a zesty and aromatic spicy garlic butter.
Ingredients:
– 1 (1-1.5 pound) whole lobster
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon hot sauce (such as Frank’s RedHot)
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse the lobster under cold water, pat dry with paper towels.
3. In a small bowl, mix together butter, garlic, hot sauce, and Dijon mustard until well combined.
4. Place the lobster on the grill and cook for 8-10 minutes per side, or until shell is bright red and meat is opaque and flakes easily.
5. During the last 2 minutes of grilling, brush the spicy garlic butter evenly over the lobster’s body and claws.
6. Remove from heat and let rest for 2-3 minutes before serving.
Cooking Time: Approximately 16-20 minutes
Bobby Flay’s Ancho Chile Chocolate Cake
This decadent cake combines the richness of dark chocolate with the subtle heat of ancho chiles, creating a unique and indulgent dessert experience.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 6 ounces high-quality dark chocolate, chopped
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1 teaspoon ground ancho chile powder (or to taste)
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together flour, sugar, and ancho chile powder.
3. In a large bowl, melt chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.
4. Add butter, eggs, and vanilla extract to melted chocolate; whisk until combined.
5. Gradually add dry ingredients to wet ingredients, whisking until just combined.
6. Pour batter into a greased and floured 9-inch round cake pan.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Bobby Flay’s Spicy Tuna Tartare Tostadas
Add a bold twist to traditional tuna tartare with Bobby Flay’s spicy take on this seafood favorite. Crunchy tostadas, fresh tuna, and a kick of heat make for a flavorful fiesta in every bite.
Ingredients:
– 1 (6 oz) can of sustainable tuna packed in water, drained and flaked
– 2 tablespoons of freshly squeezed lime juice
– 1 tablespoon of olive oil
– 1 teaspoon of Dijon mustard
– 1/4 teaspoon of ground cumin
– 1/4 teaspoon of smoked paprika
– 1-2 dashes of hot sauce (Bobby Flay recommends Cholula)
– Salt and pepper, to taste
– 8-10 corn tortillas, toasted or grilled
– Chopped cilantro, lime wedges, and pickled red onion for garnish
Instructions:
1. In a medium bowl, combine tuna, lime juice, olive oil, Dijon mustard, cumin, smoked paprika, hot sauce, salt, and pepper. Mix until just combined.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon tuna mixture onto toasted tortillas, garnish with cilantro, lime wedges, and pickled red onion.
Cook Time: 15 minutes (prep) + 30 minutes (chilling)
Bobby Flay’s Smoked Paprika Shrimp Skewers
Elevate your outdoor gatherings with these succulent shrimp skewers, infused with the deep, smoky flavor of paprika.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 10 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Add the shrimp to the marinade and toss to coat. Let it sit for at least 15 minutes.
4. Thread 2-3 shrimp per skewer, leaving a small space between each one.
5. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, or until the shrimp are pink and cooked through.
Cooking Time: 10 minutes
Bobby Flay’s Fire-Roasted Salsa Verde
Experience the bold flavors of Italy with Bobby Flay’s twist on traditional salsa verde. This roasted take on the classic condiment adds a smoky depth and a pop of color to your favorite dishes.
Ingredients:
– 2 cups fresh parsley leaves and stems
– 1 cup fresh basil leaves
– 1/4 cup olive oil
– 2 cloves garlic, peeled and minced
– 1/2 cup freshly roasted green tomatoes (see note), seeded and chopped
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Instructions:
1. Preheat grill or oven to high heat.
2. Toss parsley, basil, garlic, and a pinch of salt together in a bowl.
3. Place the herb mixture on a piece of aluminum foil or parchment paper, leaving a 1-inch border around the edges.
4. Drizzle olive oil over the herbs, then top with roasted green tomatoes.
5. Fold the foil or parchment paper to create a packet and seal tightly.
6. Grill or roast for 10-12 minutes, or until the herbs are wilted and the flavors have melded together.
7. Remove from heat and stir in lemon juice. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Summary
Get ready to ignite your grill with these 18 spicy recipes from celebrity chef Bobby Flay! From chipotle-glazed pork chops and jalapeño popper burgers, to spicy BBQ chicken wings and smoky beef chili, there’s something for every grilling enthusiast. Whether you’re in the mood for a flavorful steak or some succulent shrimp tacos, Bobby Flay’s recipe collection is sure to satisfy your cravings.
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