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User Manual - Page 22

For GR-4.

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22
Southwestern Spiced Grilled Rib Eye Steaks
Griddler
®
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 2 to 4 servings
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon basil
½ teaspoon ground coriander
½ teaspoon oregano
½ teaspoon paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 boneless rib eye or strip steaks, ¾-inch thick each (12 ounces each)
Put the cumin, chili powder, basil, coriander, oregano, paprika, salt, and pepper into a
small bowl and stir to combine – there will be about 2 tablespoons. Reserve. Dry steaks
and rub evenly with prepared spice rub. Let stand 20 to 30 minutes – or rub, cover and
refrigerate for up to 12 hours.
Insert plates on their grill side. Preheat the Cuisinart
®
Griddler
®
to Sear with the unit
closed. 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 thermometer. Grilling will take approximately 3 to 10 minutes. Grill until
about 5° under temperature desired – meat will continue to cook while resting. 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.
Nutritional information per serving:
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Herb Grilled Boneless Pork Chops
Griddler
®
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
1 teaspoon herbes de Provence or Italian herb blend
½ teaspoon kosher salt
½ teaspoon paprika (sweet or hot, to taste)
¼ teaspoon dry mustard
¼ teaspoon freshly ground black pepper
4 boneless pork loin chops, all the same thickness (½ to ¾ inch), each about
5 ounces
Combine herbs, salt, paprika, dry mustard, and pepper. Blend well. Rub evenly on pork
chops. Let stand for 15 to 20 minutes. (Or may be done early in day, covered and
refrigerated.)
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