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Southwestern Spiced
Grilled Rib Eye Steaks
Makes 2 to 4 servings
1 teaspoon ground cumin
1 teaspoon 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
2 boneless 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 pre s s u re .
Grill until steaks have reached desired level of
doneness when tested with an instant-read ther-
m o m e t e r. Grilling will take approximately 4 to 10
m i n u t e s . 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 re a b s o r b the
juices, making the steak more tender and juicy.
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
1 clove garlic, peeled and finely minced
1 teaspoon 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,
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
2
1
/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.
Grilled Green Beans
with Feta
Makes 4 servings
1 pound green beans, rinsed
1
1
/2 teaspoons extra virgin olive oil
1
/
4
teaspoon kosher salt
1 tablespoon fresh lemon juice
1
/
2
teaspoon basil
1
/
8
teaspoon freshly ground black pepper
1
/
4
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.
10
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