Maximatic RO-2010X warranty Beef For Oven Top Grill & Griddle

RECIPES Beef [For Oven Top Grill & Griddle]

Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with grilling INSIDE the oven as well by using the Grilling Rack.

HERB STEAKS
4	Beef boneless top loin steaks, 1” thick. (1 pound)
¼ Cup	Dijon Mustard
2	Cloves garlic, chopped finely
2 Teaspoons	Chopped rosemary leaves. (Fresh or dried)
1 Teaspoon	Ground pepper

-Heat up your Oven Top Grill to desired temperature. Mix the mustard, rosemary, pepper and garlic. Spread mixture onto both sides of the steaks.

-Grill steaks uncovered for 5-10 minutes depending on desired doneness.

COWBOY T-BONE STEAKS

4	Beef T-Bone steaks, ¾” thick
¼ Cup	Softened butter
½ Teaspoon	Worcestershire sauce
1 Tablespoon	Dijon Mustard
2	Cloves garlic, cut in halves
4 Teaspoons	Crushed black peppercorn
¼ Teaspoon	Lime juice
Salt & pepper for taste

-Heat up your Oven Top Grill to desired temperature. Rub garlic onto steaks. Press crushed peppercorn into the steaks.

-Mix the remaining ingredients except the salt and pepper. Brush thinly onto steaks. Set aside remaining mixture.

-Cover and grill steaks for 5-10 minutes depending on desired doneness. Serve with remaining butter mixture and sprinkle with salt and pepper.

TEQUILA LIME STEAKS
2 lb.	Beef boneless steak
2 Tablespoons	Tequila
2 Tablespoons	Vegetable oil
½ Cup	Lime juice
½ Teaspoon	Salt
½ Teaspoon	Ground cumin
½ Teaspoon	Cayenne pepper
2	Cloves chopped garlic

-Mix all the ingredients except the steak in a bowl. Using a fork, pierce steak a few times on both sides. Coat steak with tequila marinade and store with the marinade in refrigerator for 6 hours. Do not exceed 24 hours.

-Heat up your Oven Top Grill to desired temperature. Remove steak from the marinade. Reserve the remaining marinade for later use.

-Cover and grill steak for 3-7 minutes depending on desired doneness. Occasionally brush the remaining marinade onto steak while grilling.

19

BALSAMIC HERB STEAKS

4	Beef boneless top loin steaks, 1” thick. (1 pound)
½ Cup	Balsamic vinegar
8	Sprigs of thyme
8	Sprigs of rosemary
¼ Cup	Olive oil

-Combine rosemary and thyme sprigs in a bowl. Stir in the balsamic vinegar and oil. Add steaks to marinade. Coat well on both sides. Cover steaks and marinade with plastic wrap and refrigerate up to 6 hours. Do not exceed 24 hours.

-Heat up your Oven Top Grill to desired temperature. Remove steaks from the marinade. Reserve the remaining marinade for later use.

-Cover and grill steak for 5-10 minutes depending on desired doneness. Occasionally brush the remaining marinade onto steak while grilling.

PEPPER STEAK WITH CABERNET
6 Sirloin Steaks	4 Tbsp. Cracked Peppercorn
½ Tsp. Salt	(black, green and pink)
1 Tbsp. Olive Oil	3 Shallots, sliced
1 Cup Cabernet wine	1 ½ Cups beef broth
1 Cup Cream	2 Tbsp. Butter

-Heat up your Oven Top Grill to desired temperature. Season steaks with peppercorn and salt.

-Over medium heat, in a saucepan, combine olive oil and 1 Tbsp. Butter, shallots and cabernet. Stir and cook until the mixture thickens slightly to a glaze. Add cream and reduce mixture. Mix well and keep warm. Season with salt.

-Grill steaks uncovered for 5-10 minutes depending on desired doneness. Occasionally brush the mixture onto steaks while grilling. Reserve remaining mixture and serve the steaks.

20