Cuisinart GR-2 manual Southwestern Spiced Grilled Rib Eye Steaks, Lemon Basil Shrimp

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Southwestern Spiced

Grilled Rib Eye Steaks

Makes 2 to 4 servings

1teaspoon ground cumin

1teaspoon chili powder

1/2 teaspoon basil

1/2 teaspoon ground coriander

1/2 teaspoon oregano

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2boneless rib eye or strip steaks, 3/4-inch thick each (12 ounces each)

Place the cumin, chili powder, basil, coriander, oregano, paprika, salt, and pepper in a small bowl and stir to combine – there will be about 2 tablespoons. Reserve. Dry steaks and rub even- ly with prepared spice rub. Let stand 20 to 30 minutes – or rub, cover and refrigerate for up to 12 hours.

Preheat the Cuisinart ® Griddler Express™ on high setting. When hot, arrange steaks evenly spaced on lower grill. Cover using light pressure. Grill until steaks have reached desired level of doneness when tested with an instant-read ther- mometer. Grilling will take approximately 4 to 10 minutes. Grill until about 5° under temperature desired – meat will continue to cook while rest- ing. Remove immediately. Let steaks stand for 5 to 10 minutes before serving to allow temperature to even out, and fibers to relax and reabsorb the juices, making the steak more tender and juicy.

6 ounces each (same thickness)*

lemon wedges for garnish

Place minced garlic, basil, salt, peppers, and lemon juice in a small bowl. Whisk to blend. While whisking, add the oil in a slow steady stream; whisk until completely emulsified.

Dry the shrimp completely. Place in a bowl with the marinade and toss to coat. Let stand 20 to 30 minutes. Preheat the Cuisinart ® Griddler Express™ on High setting.

When Griddler Express™ is hot, drain shrimp. Arrange evenly spaced on the lower grill plate and close using light pressure. Grill shrimp for 21/2 to 3 minutes.

Transfer to warmed plates and garnish with lemon wedges to serve.

Nutritional information per serving (shrimp):

Calories 340 (38% from fat) • carb. 5g • pro. 46g

•fat 14g • sat. fat 2g • chol. 345mg • sod. 670mg

•calc. 138mg • fiber 0g

*Grill swordfish for 4 to 5 minutes – do not over- cook or it will become dry. Internal temperature should be 145°F or more to taste when tested with an instant read thermometer.

Cook’s Tip: When shrimp are grilled, they have a much better texture after a short period of brining. To brine the shrimp, place 1 tablespoon each kosher salt and brown sugar in a medium bowl and add one cup boiling water. Stir until salt and sugar are completely dissolved. Add 12 ice cubes and 1 cup cold water; stir until brine is cold. When cold, add shrimp and brine the shrimp for 30 to 60 minutes in the refrigerator.

Nutritional information per serving:

Calories 386 (48% from fat) • carb. 1g • pro. 48g

•fat 20g • sat. fat 8g • chol. 140mg • sod. 294mg

•calc. 19mg • fiber 0g

Lemon Basil Shrimp

Makes 2 servings

1clove garlic, peeled and finely minced

1teaspoon basil

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon red pepper flakes

3 tablespoons fresh lemon juice

1/4 cup extra virgin olive oil

shrimp (16-20 count), peeled and deveined, or 2 swordfish steaks,

Grilled Green Beans

with Feta

Makes 4 servings

1 pound green beans, rinsed

11/2 teaspoons extra virgin olive oil

1/4 teaspoon kosher salt

1 tablespoon fresh lemon juice teaspoon basil

teaspoon freshly ground black pepper cup crumbled feta cheese

Preheat the Cuisinart ® Griddler Express™ on high setting.

Remove tips and tops from green beans. Place in a bowl and drizzle with olive oil. Toss to coat.

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