Southwestern Spiced Grilled Rib Eye Steaks
Griddler
TM
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 2 to 4 servings
1
teaspoon (5 ml) ground cumin
1
teaspoon (5 ml) chili powder
½
teaspoon (2 ml) basil
½
teaspoon (2 ml) ground coriander
½
teaspoon (2 ml) oregano
½
teaspoon (2 ml) paprika
½
teaspoon (2 ml) kosher salt
½
teaspoon (2 ml) freshly ground black pepper
2
boneless rib eye or strip steaks, ¾-inch (2 cm) thick each (12 ounces [340
g] 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 (30 ml). 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
TM
Griddler
TM
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:
Calories 386 (48% from fat) • carb. 1g • pro. 48g • fat 20g • sat. fat 8g
• chol. 140mg • sod. 294mg • calc. 19mg • fiber 0g
Herb Grilled Boneless Pork Chops
Griddler
TM
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
1
teaspoon (5 ml) herbes de Provence or Italian herb blend
½
teaspoon (2 ml) kosher salt
½
teaspoon (2 ml) paprika (sweet or hot, to taste)
¼
teaspoon (1 ml) dry mustard
¼
teaspoon (1 ml) freshly ground black pepper
4
boneless pork loin chops, all the same thickness (½ to ¾ inch [1.2 to
2 cm]), each about 5 ounces (145 g)
0
1
Nutritional information per fajita:
Calories 106 (29% from fat)• carb. 10g • pro. 9g • fat 3g • sat. fat 0g
• chol. 57mg • sod. 146mg • calc. 55mg • fiber 1g
Saga Blue Stuffed Beef Filets
with Herb Crust
Griddler
TM
Position: Closed
Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
2
tablespoons (30 ml) herbes de Provence
1
teaspoon (5 ml) kosher salt
½
teaspoon (2 ml) freshly ground black pepper
4
beef tenderloin filets, each about 6 ounces (170 g) – 1-inch (2.5 cm) thick
4
tablespoons (60 ml) cold Saga Blue cheese (may also use Brie, mushroom
Brie or Cambazola cheese)
1
tablespoon (15 ml) good quality olive oil
Put the herbes de Provence, salt and pepper into a small bowl. Stir to blend; reserve.
Using a sharp knife, cut a horizontal slit in the side of a filet, then carefully cut into the
center of the filet to create a pocket – do not cut all the way through to the sides.
Repeat for each filet. Place one tablespoon (15 ml) of the cheese in each pocket –
press the open sides together tightly. Drizzle the filets with the olive oil and rub in to
coat completely and evenly. Sprinkle the filets on both sides with the herb mixture and
press into the meat. Refrigerate for 20 to 30 minutes before grilling. (Filets may be
prepared up to 8 hours ahead and refrigerated.)
Insert plates on their grill side. Preheat Cuisinart
TM
Griddler
TM
to Sear with the unit
closed. When Griddler
TM
is hot, arrange the filets evenly spaced on the 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 6 to 10 minutes. Grill until about 5°
under temperature desired – meat will continue to cook while resting. Remove
immediately.
(Note: this type of beef has more flavour and better texture when cooked rare to
medium.)
Let meat rest for 5 to 10 minutes before serving.
Nutritional information per serving:
Calories 464 (55% from fat) • carb. 1g • pro. 50g • fat 27g • sat. fat 11g
• chol. 148mg • sod. 456mg • calc. 57mg • fiber 0g
