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BALSAMIC HERB STEAKS
• 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 marinate 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
• 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.
6 Sirloin Steaks
4 Tbsp. Cracked Peppercorn (black, green and pink)
½ Tsp. Salt
1 Tbsp. Olive Oil
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.
4 Beef boneless top loin steaks, 1” thick (1 pound)
½ Cup Balsamic vinegar
3 Shallots, sliced
1 Cup Cabernet wine
1 ½ Cups beef broth
1 Cup Cream
2 Tbsp. Butter
8 Sprigs of thyme
8 Sprigs of rosemary
¼ Cup Olive oil
RECIPES - Chicken (For Oven Top Grill & Griddle)
CHEDDAR STUFFED GRILLD CHICKEN BREASTS
• Heat your Oven Top Grill to desired temperature
• Take chicken breasts and atten to ¼” thick between sheets of plastic wrap. Sprinkle with
salt and pepper.
• Spread shredded cheddar cheese over chicken breasts and roll chicken tightly, wrapping
in the cheese. Brush chicken with melted butter.
• Cover and grill chicken for 15 minutes.
• Serve with salsa, rice and beans.
¼ Tsp Pepper
1 Tbsp Melted butter
4 Boneless, skinless chicken breasts
3 oz. Shredded cheddar cheese
¼ Tsp Salt
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