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Rooftop bar-be-que

Recipe by:Richard Slusarz
Grand Hyatt, San Francisco


  • 1 beef flank marinated (approx. 14 oz ); ask butcher to trim/clean
  • 2 ears unhusked fresh corn
  • ½ lb green baby zucchini
  • ½ lb yellow petite pan squash
  • 1 belgian endive, quartered
  • 2 bunches baby carrots, tops on
  • 16 clams (baking pouch)
  • Marinade
  • 1 C Indonesian sweet ketchup soya (see note below)
  • 1 tbsp ground cumin
  • 1 tbsp sugar
  • 2 tbsp jerk spice
  • ½ C olive oil
  • 2 tsp kosher salt
  • In a large bowl, mix all ingredients and let beef flank marinate 2 hours.
  • Clam Bake
  • Place clams in aluminum pouch with:
  • 2 diced plum tomatoes
  • 3 cloves of garlic
  • ½ C white wine
  • 1/2 head fennel
  • 1/2 onion, chopped
  • 6 button mushrooms
  • Salt /pepper to taste


Grill flank steak on medium heat (five minutes per side for rare, six minutes per side for medium and seven minutes per side for well-done).

Close tightly and grill approximately 10 minutes, or until clams open.

'"Indonesian sweet ketchup soya sauce" is often found on the market as "ketchup manis," which is a popular soy sauce that is thicker and sweeter than Chinese soy sauce.
Try to soak unhusked corn for at least 1 hour; this will help steam corn while on grill.
Remember to blanch carrots until half-cooked before grilling.
Coat vegetables with a small amount of oil seasoned with garlic, salt and pepper.

Califonia Bountiful