Ziegler & Brown ZG3GK, Руководство по эксплуатации

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26
Mates Steak
with a Garlic Butter sauce
Serves 10
Cooking Time 10 - 20 minutes
Ingredients
Preparation
■
10 rump steaks (1.5 - 2 inch thick)
■
Salt
■
Cracked pepper
■
Olive oil
■
3 cloves garlic - finely chopped
■
250g unsalted butter
■
1 teaspoon Worcestershire sauce
■
2 tablespoons chopped parsley
1. Put the butter in a bowl and leave at
room temperature until it is soft enough
to work. Add the garlic, Worcestershire
sauce, parsley and mix to combine
thoroughly. Add salt and pepper to taste.
2. Using a spatula scrap the butter mixture
on to a square of plastic wrap. Shape
into a log and roll the mixture up in the
plastic, twisting the ends.
3. Refrigerate until firm. When ready to
use, remove wrap and slice into rounds.
Place on hot steak just before serving.
Garlic Butter Sauce
1. Preheat barbeque, all burners on HIGH ,
hood closed until temperature reaches
240ºC.
2. Oil both sides of the steaks with and
sprinkle salt and pepper on one side.
3. Place the steaks spiced side down onto
the open grill for 3 to 4 minutes. Cook
with the hood open, all burners on
HIGH .
4. Salt and pepper the other side of the
steaks. Flip steaks over and repeat
grilling for 2 to 3 minutes on
HIGH.
5. Check the steaks by pressing gently
with the back of your tongs.
Rare steaks will spring back quickly.
Medium steaks will spring back slowly.
Medium well-done and well-done
steaks will not spring back.
6. Once cooked to your liking, cover steaks
loosely with foil to rest for 5 minutes.
TIP:
Once rested place the steak back on
the grill on
HIGH
for 20 seconds on each
side if you like your steak served hot.
TIP:
Usually it’s advisable to turn steak
only once to minimise lost juices that
are driven to the top of the steak by the
heat. An alternative method is to turn
the steaks every 30 seconds so that
the juices never get a chance to reach
the surface, It’s more work this way but
works surprisely well.