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.
HERB STEAKS
4
Beef boneless top loin steaks, 1” thick. (1 pound)
¼
Cup
Dijon Mustard
2
Cloves garlic, chopped finely
2 Teaspoons
Chopped rosemary leaves. (Fresh or dried)
1 Teaspoon
Ground pepper
-
Heat up your Oven Top Grill to desired temperature. Mix the mustard, rosemary,
pepper and garlic. Spread mixture onto both sides of the steaks.
-
Grill steaks uncovered for 5-10 minutes depending on desired doneness.
COWBOY T-BONE STEAKS
4
Beef T-Bone steaks,
¾
” thick
¼
Cup
Softened butter
½
Teaspoon
Worcestershire sauce
1 Tablespoon
Dijon Mustard
2
Cloves garlic, cut in halves
4 Teaspoons
Crushed black peppercorn
¼
Teaspoon
Lime juice
Salt & pepper for taste
-
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.
TEQUILA LIME STEAKS
2 lb.
Beef boneless steak
2 Tablespoons
Tequila
2 Tablespoons
Vegetable oil
½
Cup
Lime juice
½
Teaspoon
Salt
½
Teaspoon
Ground cumin
½
Teaspoon
Cayenne pepper
2
Cloves chopped garlic
-
Mix all the ingredients except the steak in a bowl. Using a fork, pierce steak a
few times on both sides. Coat steak with tequila marinade and store with the
marinade in refrigerator for 6 hours. Do not exceed 24 hours.
-
Heat up your Oven Top Grill to desired temperature. Remove steak from the
marinade. Reserve the remaining marinade for later use.
-
Cover and grill steak for 3-7 minutes depending on desired doneness.
Occasionally brush the remaining marinade onto steak while grilling.
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BALSAMIC HERB STEAKS
4
Beef boneless top loin steaks, 1” thick. (1 pound)
½ Cup
Balsamic vinegar
8
Sprigs of thyme
8
Sprigs of rosemary
¼ Cup
Olive oil
-
Combine ros emary 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
marinade 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
6 Sirloin Steaks
4 Tbsp. Cracked Peppercorn
½ Tsp. Salt
(black, green and pink)
1 Tbsp. Olive Oil
3 Shallots, sliced
1 Cup Cabernet wine
1 ½ Cups beef broth
1 Cup Cream
2 Tbsp. Butter
-
Heat up your Oven Top Grill to desired temperature. Season steaks with
peppercorn and salt.
-
Over medium heat, in a saucepan, combine olive oil and 1 Tbsp. Butter, shallots
and cabernet. Stir and cook until the mixture thickens slightly to a glaze. Add
cream and reduce mixture. Mix well and keep warm. Season with salt.
-
Grill steaks uncovered for 5-10 minutes depending on desired doneness.
Occasionally brush the mixture onto steaks while grilling. Reserve remaining
mixture and serve the steaks.
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