Cuisinart GR-150, Instruction And Recipe Booklet

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21
Tuscan marinade
Just the right amount of flavor to brighten up some grilled steaks. This marinade is perfect for a
spring or summer meal – start with our Classic Tomato Bruschetta on page 12 to munch on
while your steaks are cooking to perfection.
Makes enough for two 1-inch steaks
1
tablespoon olive oil
½ teaspoon grated lemon zest
½ teaspoon kosher salt
½ teaspoon fresh rosemary
½ teaspoon freshly ground black pepper
1. In a small bowl, combine all ingredients. Pour over steaks to fully coat and marinate
for 1 hour.
2. Follow instructions in chart on page 8 for grilling steaks.
Nutritional information per serving:
Calories 67 (97% from fat) • carb. 0g • pro. 0g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 390mg • calc. 3mg • fiber 0g
Compound herb Butter
A bit of this butter on top of a hot steak takes it to the next level.
Also put a pat of the butter inside a burger before grilling for extra richness and flavor.
Makes ½ cup
1
small garlic clove, peeled
½ tablespoon fresh oregano
1 sprig of thyme, leaves only (stems discarded)
2 chives, cut into 1-inch pieces
½ teaspoon kosher salt
1 stick good quality butter, room temperature
1. In a small food processor or chopper, chop the garlic, oregano, thyme and chives.
Scrape down the sides of the work bowl and add the salt and butter. Process until
completely smooth.
2. Place butter onto a piece of plastic wrap and roll into the shape of a log, twisting the ends
of the plastic to seal. Chill well.
3. Slice and put on top of grilled steaks prior to serving.
Nutritional information per serving:
Calories 51 (99% from fat) • carb. 0g • pro. 0g • fat 6g • sat. fat 4g
• chol. 15mg • sod. 49mg • calc. 2mg • fiber 0g
steak and roast rub
Another option to add great flavor to your grilled steaks,
this is also a great all-purpose seasoning for any beef roast, from eye-round to tenderloin.
Makes about ¼ cup
2
tablespoons kosher salt (be sure that it is coarse)
1 tablespoon black peppercorns
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