Elite ERO-2006S - Manual (Page 11)

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.
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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.
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