Breville BGR200XL - Manuel (Page 21)

21
RECIPES
MARINATED NEW YORK
CUT STEAK
Serves 4
1 cup/250ml red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon commercially prepared
minced garlic
4 New York cut steaks -
cut 1½in (3cm) thick
1. Pre-heat Panini Grill using ‘SEAR’ setting
until the green ‘READY’ light illuminates.
2. Combine wine, oil, mustard and garlic
in a screw top jar and shake well. Place
steaks in a shallow dish, not plastic or
aluminium, and pour over marinade.
3. Marinade at room temperature for 30
minutes to 1 hour.
4. Remove steaks from marinade and place
on preheated grill. Cook for 3 minutes for
medium rare.
Serve with creamy mashed potato and a
crisp salad.
ATLANTIC SALMON STEAK WITH
TARRAGON AND PEPPER CRUST
Serves 4
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
4 Atlantic salmon steaks - weighing
approx. 6oz (180g) each
To garnish;
lime or lemon wedges
To serve;
shoe string fries or steamed
baby potatoes
1. Pre-heat Panini Grill using ‘SEAR’ setting
until the green ‘READY’ light illuminates.
2. Combine oil with tarragon and a
generous and coarse grinding of
black pepper.
3. Brush salmon on both sides with
seasoned mixture and place on
preheated grill.
4. Adjust the grilling height control to just
touch the top of the fish steak.
5. Allow to cook for 2 minutes for fish to
be golden on the outside and ‘rosy’ pink
on the inside. Cook a little longer if you
prefer your fish more cooked.
Remove from grill and serve immediately.
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