22
5. Once steaks are cooked, remove and let rest on a cutting board.
Carefully replace the Grill/Griddle plate with the AirFryer Basket,
coated with nonstick cooking spray.
6. Put the dried potatoes into the basket. Spray or brush liberally with
olive oil. Sprinkle with remaining teaspoon of salt and toss. Spread
into a single layer.
7. Put the assembled pan into the upper rack position. Set to AirFry
at 400°F (200°C) for 15 minutes, cooking until desired crispiness is
achieved.
8. To serve: slice the rested steak and divide evenly with the hot fries.
Serve with dipping sauce, such as salsa verde if desired.
Nutritional information per serving (based on 4 servings):
Calories 309 (26% from fat) • carb. 21g • pro. 35g • fat 9g • sat. fat 3g
chol. 92mg • sod. 958mg • calc. 40mg • fiber 2g
Salsa Verde
This multipurpose sauce works on steak, chicken, fish and veggies.
It is so good you will want to use it on everything!
Makes about 1/4 cup (60 ml)
1
small garlic clove
1
small jalapeño, stem and seeds discarded
1
cup (250 ml) fresh parsley leaves
¼
teaspoon (1 ml) kosher salt
¼
teaspoon (1 ml) fresh lemon juice
¼
cup (60 ml) olive oil
1. Finely chop both the garlic and jalapeño together in a food
processor using the large chopping blade. Add the parsley, salt
and lemon juice to the work bowl. Pulse to roughly chop.
2. With the motor running, slowly add the olive oil through the small
feed tube until all ingredients are incorporated. Taste and adjust
seasoning according to preference.
Nutritional information per tablespoon (15 ml):
Calories 128 (94% from fat) • carb. 1g • pro. 1g • fat 14g • sat. fat 2g
chol. 0mg • sod. 156mg • calc. 23mg • fiber 1g
South of the Border Grilled Chicken
This multipurpose chicken makes the perfect filling for tacos or
enchiladas and is also delicious as a salad or grain bowl topper.
Makes about 6 to 8 servings
2
pounds (907 g) boneless, skinless chicken thighs
1
teaspoon (5 ml) ancho chili powder
1
teaspoon (5 ml) ground cumin
1
teaspoon (5 ml) kosher salt
1
small onion, cut into quarters
2
crushed garlic cloves
1
jalapeño pepper, quartered
1
small handful fresh cilantro sprigs
½ lime
1. Prepare the chicken by seasoning with the chili powder, cumin and
salt. Put into a nonreactive mixing bowl with the quartered onion,
crushed garlic cloves, jalapeño, and cilantro. Stir ingredients
together. Cover and refrigerate for about 4 to 6 hours (up to
overnight).
2. Once marinated, place the Grill/Griddle Plate onto the Baking Pan,
with the Grill side facing up. Place into the oven in the lower rack
position. Set to Grill at 450°F (230°C) and preheat for at least
10 minutes.
3. Once preheated, add the chicken thighs onto the grill plate in
a single layer. Cook for about 10 minutes per side.
4. Remove chicken and thinly slice. Squeeze with lime.
