MARINATED NEW YORK
CUT STEAK
Serves 4
1 cup red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon minced garlic
4 New York cut steaks, cut 3cm thick
To serve;
Creamy mashed potato
Crisp green salad
Preheat grill to “sear” temperature
setting until the “HEATING” display
turns off.
Combine wine, oil, mustard and garlic
in a screw top jar and shake well. Place
steaks in a shallow dish, pour over
marinade.
Allow to marinate at room temperature
for 30 minutes to 1 hour.
Remove steaks from marinade and
place on grill. Cook for 3 minutes for
medium rare.
Serve with creamy mashed potato and
a crisp salad.
NOTE:
If using a marinade recipe or
pre-marinated meats from your
meat retailer, drain excess marinade
off and dab with paper towels
before placing on the grill. Some
marinades contain high sugar levels
which can scorch on the grill plate
when cooked.
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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
180g each
To garnish;
Lime or lemon wedges
To serve;
Steamed baby potatoes
Preheat grill to “sear” temperature
setting until the “HEATING” display
turns off.
Combine oil with tarragon and a
generous and coarse grinding of black
pepper.
Brush salmon on both sides with
mixture and place on grill.
Adjust the grilling height control to just
touch the top of the fish steak.
Allow to cook for 2 minutes for fish to
be golden on the outside and ‘rosy’
pink on the inside. Cook a further 2
minutes to cook through.
Remove from grill and serve
immediately with the steamed
potatoes.
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RECIPES – GRILL
