Before Using the Grill
The touch control area is ceramic glass
which is sealed from the effects of rain,
snow and ice. To clean the glass, use a glass
cleaner and soft towel. If stains appear, use a
ceramic glass cleaner which can be found in
your local grocery store.
13
14
15
8
GRILLED FLANK STEAK
WITH HERB AND JALAPEÑO CHIMICHURRI SAUCE
Steak:
2 tbsp Olive oil
2 tbsp Worcestershire sauce
2 tbsp Soy sauce
1 tbsp red wine vinegar
4 cloves garlic, minced
Chimichurri Sauce:
1/3 cup olive oil, divided
1 small jalapeño pepper
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint
2 cloves garlic, minced
1 tbsp lemon juice
2 tsp red wine vinegar
1/2 tsp salt
Instructions:
1.
Steak:
In resealable plastic bag, stir together oil, Worcestershire sauce, soy sauce, vinegar,
garlic, pepper, salt and sugar; add steak, turning to coat well. Seal and refrigerate for at least 4
hours or up to overnight.
2. Add 1 cup water to per drip tray of Texan Grill. Preheat grill for 5 to 7 minutes on high. Drain
steak, discarding marinade. Cover and grill for 6 to 8 minutes per side for medium-rare or until
cooked as desired. Let stand for 10 minutes; slice thinly.
3.
Chimichurri Sauce:
Brush 1 tsp oil over jalapeño; grill, turning frequently, for 8 to 10
minutes or until tender and charred. Let cool completely; seed and chop.
4. Stir together remaining oil, jalapeño, parsley, cilantro, mint, garlic, lemon juice, vinegar and
salt. Serve with steak.
Tip:
Substitute basil for mint if desired.
Wipe the stainless steel
surfaces with a damp cloth
to remove any residue from
previous grilling sessions.
Your Kenyon grill came with
a sample bottle of stainless
steel cleaner. Use this cleaner
once a month to keep your grill
looking like new.
